Truth be told, until last week, I was a fish cooking virgin. Even though I eat seafood out and absolutely LOVE nothing more than a good piece of fish, I've had a fear of cooking it. Well last Monday I victoriously conquered that fishy fear with this salmon recipe (it was even boyfriend approved)!
- 2 servings of salmon (ask your fish butcher, they know)
- Canned artichoke hearts
- 2 lemons
- 2 cloves of fresh garlic
- Sprouted quinoa (or grain of choice)
- Extra Virgin Olive Oil
- Preheat oven to 350F
- Prep your fish ingredients: slice artichokes into halves if they are not already, peel and slice garlic into nice thin pieces, slice 1 lemon
- Prep your dressing: 1 juiced lemon, equal parts olive oil to lemon juice, a dash of salt + pepper + turmeric + cayenne, whisk and set aside
- Tear off a large piece of parchment paper (large enough to create a sachet for your piece of fish)
- Fold and unfold your piece of parchment paper so you have a nice crease in the middle
- Lay the "bottom half" of your parchment paper on a baking sheet
- Arrange artichoke halves in approx. the size of your fish on the paper
- Lay that fishy on top of the artichoke hearts on top of the paper
- Douse that fish with about 2 tablespoons of olive oil
- Sprinkle the fish with your tastes worth of salt and pepper (in my book not so much, you want the salmon's true flavor to shine!)
- Top with garlic and lemon slices
- FINALLY the fun part! Create the parchment paper salmon sachet - fold the "top half" of your parchment paper over and around your salmon, make a seal on the open three sides by folding the paper over itself (kind of like you would dog-ear papers together if you were in a pinch without a stapler)
- Throw that baby in the 350F oven for 15-20 mins depending on the thickness of the fish, use your discretion or call me
- THEN, bump the heat up to 400F and cook for 5 more mins for a total cook time of 20-25 mins
Serve with an already made grain of choice (I used my favorite sprouted quinoa), arugula, and that fabulous light dressing you put together.
Do you fish cooking vets have any tips or suggestions for future variations of this meal? If so I'm all ears!
p.s. the parchment paper is amazing, your kitchen will not smell of fish post-dinner :)