Salmon Baked in Parchment

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Salmon Baked in Parchment

" The food I prepare on Sunday, my day off, needs to be simple to

prepare, fast to cook and must taste delicious. This is such a dish,

as it can be prepared with minimal work, and it has an added bonus of

being packed with Vitamin D. "

— Chef Biba Caggiano

INGREDIENTS

4 sheets of parchment paper cut into 12- x 16-inch rectangles

Olive oil

4 salmon steaks, about 8 ounces each

Salt and fresh ground black pepper to taste

4 tablespoons minced sun-dried tomatoes, packed in oil

Extra virgin olive oil to taste

INSTRUCTIONS

PREHEAT the oven to 400°F.

PLACE a sheet of parchment paper on a work surface, brush lightly

with the oil, and put salmon in the center of one half of the sheet.

Season salmon with salt and pepper, top with about 1 tablespoon of

sun-dried tomatoes, and drizzle with extra virgin olive oil. Fold the

empty part of the parchment sheet over the fish and fold both edges

of the parchment together to make a 1-inch tight border.

WHEN all the bundles have been wrapped, place them on a baking sheet

and bake about 10 minutes. When done, the fish should be a bit

translucent on the inside, and the bundles should have swollen to a

rich brown color.

TRANSFER bundles to serving dishes and cut each parchment open with a

small knife.

SERVE with a mixed green leafy salad.

NUTRITIONAL TIPS

This recipe provides a good source of protein which may help in the

growth and repair of cells damaged by chemotherapy. The tomatoes

provide a good source of lycopene (antioxidant).

Nutritional review by Biasucci-Vianna, MS, RD, CDN.