For a native Northwesterner who knows how exquisite perfectly cooked salmon can be, preparing it at home can be an intimidating task. One minute it’s underdone, and the next minute it can be tough as jerky. The secret to creating the sunset pink–hued interior that flakes under gentle pressure is even, moist heat, which is created by cooking each fillet in its own parchment envelope.
Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
- 1 zucchini, julienned
- 1 yellow bell pepper, sliced into thin spears
- 1 Tablespoon olive oil
- 1 Tablespoon balsamic vinegar
- 1/4 Cup fresh basil, cut into thin pieces
- 2 (4- to 6-ounce) salmon fillets
- Sea salt, to taste
- Freshly ground pepper, to taste
Preheat the oven to 325 degrees F.
Combine the zucchini and bell pepper in a small bowl and toss with the oil and vinegar. Add the basil. Divide the mixture between two large squares of parchment paper. Season with salt and pepper.
Place a salmon fillet on top of each mound of vegetables and season with salt and pepper.
Pull the opposite sides of the parchment paper up so that they meet in the middle. Fold them down together, as if folding a paper lunch sack, until you reach the fish. Then tuck each end under. Place on the sheet pan and roast for 15 minutes or until the fish is cooked through.