Easy Baked Salmon with Lemon and Herbs

Instructions

1. 1

   Preheat your oven to 400°F and position the rack to the middle position.

2. 2

   Remove the salmon from the refrigerator and pat each fillet completely dry with paper towels to promote even cooking and browning.

3. 3

   Cut four 12-by-15-inch sheets of parchment paper and fold each in half to create a crease, then unfold them flat.

4. 4

   Brush the center of each parchment sheet with 1/2 tablespoon of olive oil, spreading it across an area slightly larger than your salmon fillet.

5. 5

   Whisk together the minced garlic, chopped dill, parsley, Dijon mustard, and honey in a small bowl until well combined.

6. 6

   Place one salmon fillet skin-side down onto the oiled center of each parchment sheet.

7. 7

   Season the top of each fillet evenly with salt and pepper, using about 1/8 teaspoon salt and a pinch of pepper per piece.

8. 8

   Divide the garlic-herb mixture equally among the four fillets, spreading it gently across the top of each one.

9. 9

   Layer the lemon slices and onion slices on top of each fillet, distributing them evenly.

10. 10

    Pour 1 tablespoon of white wine or broth around each fillet, and dot the top with 1/2 tablespoon of butter.

11. 11

    Fold the parchment paper over the salmon to create a sealed packet, then fold and crease the edges tightly to seal in all the steam.

12. 12

    Place all four packets seam-side up on a large baking sheet.

13. 13

    Bake for 14-16 minutes, until the parchment puffs up slightly and the fish flakes easily when tested with a fork at the thickest part.

14. 14

    Remove from the oven and carefully open the packets (watch for hot steam), then slide each fillet onto a serving plate with the accumulated juices.

15. 15

    Serve immediately with roasted vegetables or a light green salad if desired.