Baked Salmon Fillets In Parchment Recipe


MethodMain Ingredient
Interest Group


 Unsalted butter4 Tablespoon, softened
 Salmon fillets36 Ounce (6 Fillets 5 To 6 Ounce)
 Salt To Taste
 Freshly ground black pepper To Taste
 Zucchini1 Small, trimmed and cut into fine julienne
 Yellow squash1 Small, trimmed and cut into fine julienne
 Carrot1 Small, scraped and cut into fine julienne
 Flat leaf parsley sprigs12 Small

Nutrition Facts

Serving size: Complete recipe

Calories 1747 Calories from Fat 751

% Daily Value*

Total Fat 85 g131.5%

Saturated Fat 36.6 g183.2%

Trans Fat 0 g

Cholesterol 659.7 mg219.9%

Sodium 1148.1 mg47.8%

Total Carbohydrates 26 g8.8%

Dietary Fiber 9 g36.2%

Sugars 14.4 g

Protein 213 g425.8%

Vitamin A 287.6% Vitamin C 127.6%

Calcium 24% Iron 61.5%

*Based on a 2000 Calorie diet


Preheat your oven to 375°F.cut six 14 inch circles of parchment.
Spread a teaspoon of butter on one half of each circle.
Rinse the fillets and pat them very dry with paper towels.
Place 1 fillet on the buttered half of each parchment circle and season generously with salt and pepper.
Place an equal amount of the zucchini, yellow squash, and carrot on each fillet, along with 2 sprigs of parsley.
Dot the tops of the salmon with the remaining butter.
Fold the parchment paper in half and crimp the edges to seal completely.
Transfer the packets to a jelly roll pan and place in the preheated oven for 13 to 14 minutes, until the paper has puffed.



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Posted on: 15 January 2010 - 1:51am