







In order to make the parchment paper into a packet that can steam the salmon, begin by ripping off two large pieces of paper, about 15” or 16” long. Fold them in half and crease, then open back up. Place the ingredients on one side of the crease and fold the paper over the salmon. To close the packet, fold small overlapping pleats in the paper. Once the sides are folded shut it should resemble a half-moon shape. The parchment packet is then ready to bake.

For serving, there are two options. The first option is to serve the salmon directly in the packet. Simply move it to a plate and cut it open down the middle. Or you could make a slit down the middle of the paper and use a large spatula to transfer all of the contents to a serving plate. This is one of the easiest recipes to clean up, which makes it perfect for a quick weeknight dinner. You just toss the parchment paper after the meal.





Although the salmon and vegetables are usually filling enough for me, if you would like to round out the dish a little more, add some cauliflower rice. When the salmon goes into the oven, grate and cook the cauliflower. It should finish cooking around the same time that the salmon is done to make a great accompaniment.