Salmon in the Oven – Easy, Delicious, Fast
Moms, if you love salmon as much as I do, you’ll want this super easy recipe for salmon in the oven. It’s easy to prep and the whole meal can be done in 25 minutes. Plus, it’s healthy.
I liked this recipe because it’s gorgeous and it’s quite good. My only complaint is I found it a little bland even with the lemon and spices. Next time I’ll add more herbs and lemon. Another idea that I had is to add pats of Chef Shamy lemon dill flavored butter inside the parchment paper (there’s a coupon to save 22% below, if you order through Amazon).
You can find Chef Shamy brand butter at Costco sometimes, Walmart and on Amazon. I first tried it at a Costco roadshow but I like that you can find all his flavors year round even without a Costco or Sam’s Club membership.
Here’s my before photo, look at the gorgeous color and that perfect pink on the salmon!
Here’s the recipe…
Baked Salmon and Asparagus in Parchment Recipe
(prep time 5-10 minutes, cook time 12-15 minutes)
4 salmon fillets, skin removed or leave skins on. If possible, get high quality salmon such as from Thrive Market
1 pound asparagus, ends trimmed (green beans will also work)
2 Tablespoons olive oil
Salt and pepper, to taste
1/4 cup white wine, or chicken stock
1 lemon, sliced
4 sprigs fresh dill or thyme
Preheat the oven to 400 degrees F.
OPTIONAL: Chef Shamy garlic butter or lemon dill butter for added flavor
Start with 4 sheets of unwaxed parchment paper on a large work space. Place 5-6 asparagus shoots just off-center on each sheet of parchment. Set a salmon fillet on top of the asparagus. Drizzle each stack with 1/2 Tablespoon of the olive oil and season with salt and pepper. This is where you can add a few pats of flavored butter on top of the salmon, to really ramp up the flavor. I’d use either garlic or lemon dill flavored butter. Then top each salmon with 2-3 slices of lemon and a fresh sprig of dill or thyme. Sprinkle each with about 1 Tablespoon of the white wine or stock.
Seal the pouches by folding the empty half over the top of the salmon. Starting at one end, fold the pouch, constantly overlapping and overlaying the previous fold until you reach the opposite side. Tuck the end piece of the parchment under the pouch and place on a baking sheet. You could also use foil if you don’t have parchment.
Here’s a video that shows how to seal the parchment:
You can see the bright color of the salmon before you bake it. This is Alaskan Select salmon which is available twice a year. If you can’t get it, you must promise me you’ll check the label and never buy salmon that’s imported from China. Remember, that means it started out in one place, was probably frozen and shipped to China to be processed then back to the USA to be sold in supermarkets. It doesn’t have the same nutrients and isn’t good for the environment so I hope that you’ll check your sources when you buy.
Bake the salmon in the 400 degree oven for 12-25 minutes (internal temp 145). Carefully open the pouches to allow the steam to escape and serve.
Here is a tray of salmon all ready to pop into the oven!
Here’s what it looks like when it’s done…
Chef shamy discount code
Here’s the saute butter from Chef Shamy. I got to go to his house with bloggers and try several recipes that feature his flavored butter. The quality is so high and it makes any seafood taste amazing if you saute it in this butter! Plus you can make the best garlic bread to go with your salmon.
USE CODE 22BUTTER22 to save 22% on Chef Shamy butter on Amazon. Click the image below to get some. Enter the code at checkout and enjoy your delicious salmon!! This butter is so good for any seafood, it would be amazing for shrimp too.
Pin for later: