This is a quick and easy oil free recipe. Be creative. One day you can bake for 20 minutes with an Indian flair as shown in this recipe. The next time you make it, slather it with, even a store bought, basil pesto for an Italian fare. It’s wonderful for a midweek casual meal, as well as to wow your guests on a special occasion with the eye catching parchment paper envelope presentation. Serve with the peach chutney/salsa on the side or as a touch above.
1 lb salmon fillet (whole or cut into 4 ¼ lb each)
½ tsp curry powder, optional
- salt to taste
- black pepper, to taste
1 tomato, sliced
1 lemon, sliced
3-4 sprigs of fresh cilantro plus more for garnish
You can replace the cilantro with parsley if you don't use the curry.
Heat up oven to 400°F.
Wash salmon fillet in cold water and tap gently with paper towel to dry.
Layer a baking dish with foil or parchment paper. Lay washed and patted dry salmon fillet on top of parchment, salt and pepper to taste and sprinkle some curry powder on top.
Layer with sliced lemons and sliced tomato on top of salmon. Add cilantro leaves on top of tomato and lemon slices.
Cut another large enough parchment paper as a tent to cover salmon on top. Fold bottom and top edges of the parchment paper all around to keep moisture in.
Bake for 20 minutes. Watch out for the steam as you open parchment envelope while the salmon is still hot.
Garnish with additional fresh cilantro leaves and serve with peach chutney/salsa.
Cook’s note: I will let you in on a secret if you are short on time. Layer foil or parchment paper on a baking sheet. Prep the fish as described above and layer another sheet of foil or parchment paper on top like a tent, without folding edges and voila—into the oven. It works just the same!