Baked salmon with veggies and a creamy mustard sauce, all nicely tucked in a parchment paper packet, for an easy delicious meal and virtually no clean-up.
I’d like to introduce you to Brette Sember. She is the author of The Parchment Paper Cookbook, which might be the best idea ever. Imagine 180 recipes that you can prepare without getting a single pot or pan dirty! I’m in, are you?
I’ll pass the microphone (or keyboard, I guess) over to Brette and she can tell you more. I asked her to bring us a fish recipe and I’m really excited about this easy salmon recipe!
Parchment Paper Means No Clean Up!
I love cooking, but sometimes the clean up gets to me. So I set out to find a way to make dinner without having to do a sink full of dishes—and I found it in parchment paper!
Parchment paper packet cooking is a wonderful, revolutionary method that decreases the amount of fat needed for cooking and locks in flavor and nutrients.
Best of all, with parchment paper cooking, there is no mess to clean up – no pots and pans to scrub. The food cooks in a parchment paper packet in the oven, making this perfect for busy moms, people with small kitchens, and anyone tired of doing a sink full of dishes after dinner.
Parchment paper is recyclable and compostable. Cooking with parchment also means you can cook your entire meal in one oven without turning any burners or using lots of hot water to scrub pots and pans.
You can buy parchment paper in your grocery store next to the foil and plastic wrap, or online from sellers like Amazon. Wilton and Reynolds both make parchment.
The secret of parchment paper is that it is coated with silicone, which keeps moisture and flavors in, and keeps food from sticking. You layer your food onto the paper, fold it and bake. It’s that simple!
Parchment paper packets are a snap to cook with. Cut off an 18-20 inch piece of parchment and place your food in the center. Leave at least 4 inches on the sides. Now, grab the long ends of the paper and have them meet in the air in the middle, then just fold them down until you get to the food. You’ll end up with a long package. Now all you have to do is simply twist each end. Place the packets on a baking sheet or toaster oven tray for ease in moving them around.
- 2 salmon fillets, 6 oz. each
- 1 cup sugar snap peas
- 1/4 cup light sour cream
- 1 tablespoon honey mustard
- 1 tablespoon lime juice
- 1/4 teaspoon dried dill weed
- 4 baby carrots, minced
- Salt and pepper to taste
- Preheat oven to 400°F. Spread a large sheet of parchment paper on a rimmed baking sheet.
- Place the salmon on the parchment and place the peas on top and around it.
- Mix the other ingredients in a bowl. Pour over the top of the salmon and peas. Fold the parchment forming an enclosed packet and bake for 20 minutes.
- Carefully open packet (watch for hot steam!) and serve.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Brette Sember is the author of The Parchment Paper Cookbook, published by Adams Media.
Disclosure: I was provided a copy of the book for free. However, all opinions expressed in this post are, as always, 100% my own. I was not compensated for this post other than the free book.