Baked Salmon Topped With Garlic and Dill Chevre

My local farmer's market has a local man who makes the best chevre. This recipe was inspired by his garlic-dill goat cheese. Baking the salmon in a parchment paper packet makes the whole thing deliciously moist for an extra-mouthwatering treat! This recipe also gives you a whole lot of impressive bang for very little effort. So simple even the least skilled of beginner's will pull this off with ease. Perfect for tricking that new boy you're dating into thinking you're a total whiz in the kitchen, even if you decidedly are not. If you can't find a good chevre with this flavor combination, just mix some minced garlic and fresh dill into plain chevre!

• Ready In: 25 mins
• Serves: 2-3
• Yields: 2 filets

Ingredients

• 2  salmon fillets, skin on
• 3 1⁄2 ounces  garlic and dill flavored  chevre cheese
• 2  tablespoons extra virgin olive oil
•  salt and pepper, to taste
•  fresh lemon juice, to taste

Directions

1. Preheat oven to 375 degrees fahrenheit.
2. To form parchment paper packets: fold the parchment paper in half and cut out two heart shaped peices of parchment paper, using the fold as the center line as you would if making a valentine out of construction paper. Make sure you're hearts are each big enough to fit one of the filets easily within one half of the heart. Unfold hearts, place on baking sheet.
3. Rub your filets in the olive oil to coat, then season with salt and pepper and a few squirts of lemon juice, if desired.
4. Place each filet on one half of a heart, skin side down.
5. Spread the top of each filet with the chevre, using as much as you like. You may not need the entire 3.5 ounces.
6. Close the packets by folding over the other side of the heart, then rolling up and pressing the edges of the paper together starting at the top of the heart. Finish by twisting the pointed end to hold the packet together.
7. Bake for about 20 minutes or until desired doneness is reached. I like to cut open the parchment paper during the last five minutes of cook time to make the cheese topping turn out a little brown and bubbly.