Four Ways To Make Salmon For Dinner

By carvalhohm

Ingredients

• Tomato Pesto Salmon:
• Parchment paper or aluminum foil, 12×18 inches Olive oil to taste
• 3 ounces green beans
• Salt & pepper to taste
• 6 ounces skinless salmon
• 2 tablespoons pesto
• 10 cherry tomatoes, halved
• Teriyaki Salmon:
• Parchment paper or aluminum foil, 12×18 inches
• 1/2 cup carrots, thinly sliced
• 1 cup broccoli florets
• Olive oil to taste
• Salt & pepper to taste
• 6 ounces skinless salmon
• 2 tablespoons teriyaki sauce
• Lemon Dill Salmon:
• Parchment paper or aluminum foil, 12×18 inches
• 7 ounces asparagus
• Olive oil to taste
• Salt & pepper to taste
• 6 ounces skinless salmon
• 3 slices white onion
• 2 slices lemon
• 1 sprig fresh dill
• Garlic Butter Salmon:
• Parchment paper or aluminum foil, 12×18 inches
• 1 white potato, thinly sliced
• Salt & pepper to taste
• 6 ounces skinless salmon
• 3 tablespoons butter, melted
• 1 clove garlic
• 2 tablespoons fresh parsley, chopped

Preparation

Step 1

Tomato Pesto Salmon:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.

Teriyaki Salmon:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.

Lemon Dill Salmon:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
5. Place the onion, lemon, and dill on the salmon.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches


Garlic Butter Salmon:
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. In a bowl, combine the butter, garlic, and parsley.
4. On one half of the parchment, lay down the potatoes. Drizzle on half of the garlic butter mixture. Add salt and pepper as desired.
5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired..
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F/63˚C.