Baked Salmon Fillets In Parchment
|Unsalted butter||4 Tablespoon, softened|
|Salmon fillets||36 Ounce (6 Fillets 5 To 6 Ounce)|
|Freshly ground black pepper||To Taste|
|Zucchini||1 Small, trimmed and cut into fine julienne|
|Yellow squash||1 Small, trimmed and cut into fine julienne|
|Carrot||1 Small, scraped and cut into fine julienne|
|Flat leaf parsley sprigs||12 Small|
Preheat your oven to 375Â°F.cut six 14 inch circles of parchment.
Spread a teaspoon of butter on one half of each circle.
Rinse the fillets and pat them very dry with paper towels.
Place 1 fillet on the buttered half of each parchment circle and season generously with salt and pepper.
Place an equal amount of the zucchini, yellow squash, and carrot on each fillet, along with 2 sprigs of parsley.
Dot the tops of the salmon with the remaining butter.
Fold the parchment paper in half and crimp the edges to seal completely.
Transfer the packets to a jelly roll pan and place in the preheated oven for 13 to 14 minutes, until the paper has puffed.