Prep 10 mins
Cook 15 mins
A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up.
- 1 (8 -12 ounce) boneless salmon fillets
- 1 small leek
- 1 small carrot
- 1⁄2 small parsnip
- 2 large cremini mushrooms
- 2 tablespoons unsalted butter, softened
- 1 fresh garlic clove
- 1 tablespoon fresh sage leaf (tightly-packed)
- 1 small lemon, juice of
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon salt
- 2 teaspoons fresh chives, chopped finely
- parchment paper (One 15x24 inch piece)
- 1⁄4 teaspoon dried thyme (optional) or 1⁄4 teaspoon fresh thyme (optional)
- Preheat oven to 400 degrees F.
- Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
- Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
- Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
- Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
- Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
- To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
- (Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).
The whole family (including 2 little kids) loved it. I didnÂ´t have any fresh sage, so I used 1 teaspoon dried sage and 1 teaspoon dries thyme for the butter. And I used a little more vegetables and served the dish with rice. And I doubled the recipe and put everything in one oven proof dish and covered it with aluminium foil. The fish took 40 minutes to be cooked. This is definitely a keeper! Thanks!
I used a shallot instead of a leek bcz that was on hand. I DO NOT recommend using a shallot. It overpowered all the vegetables and they tasted somewhat bitter. For the sauce, I used fresh clove, dried sage, fresh lemon juice, dried thyme (besides satl and pepper.) I baked it for 20 minutes and it still didn't seem done. I used sockeye salmon and maybe it was a thicker cut, but it was still too red looking (not pink) inside. Nuked it for 2 minutes. Taste was good, but I think I'll stick to my Grilled Herbed Salmon (easier and quicker.) I might try the vegetables with my recipe though. In your second photo the squash casserole looks like the one that I made to go with it!