Parchment Garlic Butter Salmon Recipe By Tasty

Steps:

• Preheat oven to 375°F (190°C).
• In a bowl, mix butter, garlic, lemon juice, salt, and pepper.
• Lay salmon fillets on a pan, and evenly distribute the marinade.
• Place broccoli on both sides of the salmon, and drizzle on olive oil, salt, pepper, and parmesan.
• Bake 18 minutes.
• Serve and garnish with parsley.
• Enjoy!

Steps:

• Preheat oven to 400°F (200°C).
• Fold the parchment paper in half, then open up.
• Slice the zucchini into rounds and lay them on one half of the parchment paper.
• Mix the minced garlic and butter in a small bowl and spoon half of the garlic butter on top of the zucchini. Sprinkle with salt and pepper.
• Lay the chicken on the zucchini, season with salt and pepper and spoon on the rest of the garlic butter. Top with parmesan.
• Fold the parchment paper over the chicken, and cinch the paper together by folding it over itself along the edges.
• Bake for 25-30 minutes or until internal temperature of chicken reaches 165˚F (75˚C).
• Enjoy!

Steps:

• Place an oven rack in the lowest position in oven and preheat oven to 400 degrees F (200 degrees C).
• Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. Cut 2 3-inch slits into the fish with a sharp knife. Stuff chopped basil leaves into the slits. Spray fillet with cooking spray and arrange lemon slices on top.
• Fold edges of parchment paper over the fish several times to seal into an airtight packet. Place sealed packet onto a baking sheet.
• Bake fish on the bottom rack of oven until salmon flakes easily and meat is pink and opaque with an interior of slightly darker pink color, about 25 minutes. An instant-read meat thermometer inserted into the thickest part of the fillet should read at least 145 degrees F (65 degrees C). To serve, cut the parchment paper open and remove lemon slices before plating fish.