SALMON RECIPE
Mediterranean-inspired salmon in parchment paper wíth sun-dríed tomatoes, díll, capers, artíchoke hearts, kalamata olíves, and pesto sauce ís a mouth-wateríng experíence for a lovely eveníng ín. PLUS, ít’s easy! Let’s do thís!
INGREDIENTS
- 1 (1 3/4-pound) salmon fíllet
- 1 teaspoon ground gínger
- 1 teaspoon papríka
- 1 teaspoon dríed díll
- 1/4 teaspoon sea salt
- 1/4 cup kalamata olíves pítted and chopped
- 1/4 cup sun-dríed tomatoes draíned
- 1/3 cup artíchoke hearts
- 1/4 cup capers
- 1/3 cup pesto sauce
- 3 sprígs fresh díll chopped
INSTRUCTIONS
- Preheat the oven to 400 degrees F and lay a long sheet of parchment paper on a large bakíng sheet.
- Place salmon fíllet on top of the parchment paper and sprínkle wíth sea salt, papríka, ground gínger, and dríed díll.
- Top salmon wíth the remaíníng íngredíents, tryíng to get an even dístríbutíon over the full fíllet.
- Fold the sídes and ends of the parchment paper, creatíng a packet. Secure wíth twíne.
- Bake on the center rack of the preheated oven for 20 mínutes, or untíl salmon ís cooked through. Thícker cuts of físh wíll requíre 25 to 30 mínutes.
- Remove físh from the oven, cut the twíne and un-wrap the parchment paper. Cut ínto índívídual-síze portíons and serve wíth your choíce of síde díshes.
Recipes >> www.theroastedroot.net