This is a classic, but always good and nice and easy for a week night. I often add sliced shitake mushrooms and a sprinkle of red pepper flakes as well (but I add red pepper flakes to everything!). A bit of garlic could be nice too.

1 TBS unsalted butter, soft
1 skinless salmon fillet (~8 oz to serve 2
)
Salt and freshly ground pepper
1 TBS finely minced shallots
1/2 cup diced fresh tomato garnish
~ A handful of whole leaves of flat-leaf parsley
A sheet of parchment paper,about 20 inches by 15 inches

Preheat the oven to 425 degrees F.

Smear the butter in the very center of the parchment paper.

Season each side of the salmon with a big pinch of salt and several grinds of pepper, and lay the salmon, its most attractive side up, on the buttered area of the paper. Mix the minced shallots and tomato together and spread on top of the salmon fillet. Scatter the parsley leaves over and around the fish.

Lift the shorter (15-inch) sides of the parchment so the edges meet right above the salmon, like a tent. Fold over several times, then fold the sides together. Crimp the folds tightly with your fingers, or use several pins at the end to seal the package completely.

Set the package on a cookie sheet and bake 8 minutes for a fillet less than an inch thick, or 10 minutes for a thick fillet 1 to 1 1/4 inches thick.

To serve, carefully transfer the package to a dinner plate, remove the pinsif you have used them, and simply unfold or cut the parchment open. If you’d rather remove the package before eating, cut or tear the paper alongside the fillet, and slide the fish right onto the plate.

Serve with a whole grain, such as barley or wild rice and a nice green vegetable and you have a meal!

 

 

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