Parchment Salmon

Parchment baked salmon with corn and tomatoes is a flavorful and healthy seafood dish that locks in all the juices and flavors, resulting in tender, succulent fish with vibrant vegetables.

Ingredients:

4 salmon fillets
2 cups cherry tomatoes, halved
2 cups corn kernels
4 cloves garlic, minced
4 tablespoons olive oil
Salt and pepper, to taste
4 slices lemon
Fresh parsley, chopped, for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Four big pieces of parchment paper should be cut out

Put the corn and cherry tomatoes on each square of parchment paper in an even way

Put a salmon fillet on top of every vegetable bed

Put olive oil on each fillet and season with salt, pepper, and minced garlic

Add a lemon slice to the top of each fillet

Place the salmon and vegetables on the parchment paper

Fold the paper over them and crimp the edges together to seal the packets

Spread the packages out on a baking sheet

Bake for 15 to 20 minutes, or until the salmon is fully cooked and flaky

Carefully open the packages, add chopped parsley on top, and serve hot

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