Parchment-Baked Salmon with Baby Peas
I absolutely have never actually used parchment to prepare this meal. Foil works just fine in my experience. I recall really liking this when I was single, but I haven’t been able to get Rebecca to try it yet.
- 2 cups frozen baby peas, thawed
- 2 scallions, thinly sliced (I leave this out)
- 1/4 cups chopped fresh mint (yep, I leave this out too)
- 2 tbsp lemon juice
- 2 tsp olive oil
- 3/4 tsp salt
- 4 salmon fillets, skinned (6 oz each)
Preheat oven to 450 degrees. In a medium bowl, toss together peas, scallions, mint, lemon juice, oil, and 1/4 tsp salt. Spray four 15-inch lengths of parchment paper (or foil) with nonstick cooking spray. Place the salmon fillets, rounded side up, on one half of each piece of parchment paper (or foil). Sprinkle the salmon with the remaining 1/2 tsp salt and top with the pea mixture. Fold and seal packets. Place the packets on a baking sheet and bake for about 12-15 minutes. Serves four.
