2 Servings 10 min Cook
8 0 Oz Chum Salmon
3 Medium Carrots
2 Cloves, minced Garlic
1/2 Fruit without seeds Lemons
1 Tbsp Thyme
1 Tbsp Rosemary
1 Stalk Onions
1 Tbsp Olive Oil
1/2 Tsp Salt
1/4 Tsp Paprika
1/2 Tsp, ground Pepper
Preheat oven to 425 degrees F.
Cut the salmon in half.
Peel the carrots and cut them into very thin strips (julienne).
Peel 2 garlic cloves.
Cut half of a lemon into rings.
Chop 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary.
Thinly slice the green portion of 1 green onion.
Fold the parchment paper in half and then cut it into a heart shape.
Lightly brush the right half of the parchment heart with olive oil.
On the right half of the heart, place the carrots on the paper, then place the salmon on top.
Add the whole garlic cloves and lemon rings next to the carrots.
Top each packet with half of the chopped herbs, ½ tablespoon olive oil, ¼ teaspoon kosher salt, ⅛ teaspoon paprika and fresh ground pepper.
Seal each packet by folding over the left half of the heart, then folding ½-inch straight folds along the edge of the heart.
(Follow link for more detailed instructions for how to fold the parchment paper.
Bake the salmon about 9 minutes for a 1-inch thick piece, or 10 to 11 minutes for a piece thicker than 1 inch (insert a knife into the middle of one pieces to ensure the desired doneness).
Rest for a few minutes before serving.
Garnish with green onions and serve.
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