Baked Salmon Topped With Garlic and Dill Chevre

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READY IN: 25mins
SERVES: 2-3
YIELD: 2 filets
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 375 degrees fahrenheit.
  • 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.
  • Rub your filets in the olive oil to coat, then season with salt and pepper and a few squirts of lemon juice, if desired.
  • Place each filet on one half of a heart, skin side down.
  • Spread the top of each filet with the chevre, using as much as you like. You may not need the entire 3.5 ounces.
  • 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.
  • 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.
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