We eat a lot of poached salmon in my house (see post for recipe). My preschooler loves it mashed up with some EVOO. Recently, I had salmon prepared in parchment paper with veggies at one of my favorite restaurants, and it was delicious. It tasted buttery, but had no dairy. So I thought I would try to replicate it at home with a twist.
The combination of fresh wild coho salmon, really excellent quality olive oil, and fresh zucchini, leeks, and thyme from the Farmer’s Market, made this incredibly delicious!
2 lbs of wild coho salmon, cut into three pieces (any kind of salmon is fine, and you can cut it into as many pieces as you wish)
1 zucchini, cut lengthwise twice and chunked
1 leek, chopped in thin slices (white part only)
One bunch of fresh thyme
Sea salt and ground black pepper to taste
High quality EVOO (I like Greek or Spanish the best)
Preheat oven to 400 degrees F. Set aside three pieces of parchment paper. Toss zucchini, leeks, thyme, salt, pepper, and EVOO in a bowl, and make sure to use enough EVOO so that there is excess in the bowl. Place each piece of parchment paper on a baking pan, and place one piece of salmon on top of each piece of parchment paper. Carefully add 1/3 of vegetable and EVOO mixture to each piece of salmon, folding up each piece like a present to seal fish and veggies inside. Turn over each package to preserve the seal. Bake for approximately 20 to 30 minutes until salmon is cooked through. Tear parchment paper to let steam out (be careful!), and then serve, or refrigerate and serve cold later. Enjoy!