Baked Salmon Fillets in Parchment*

2 12-inch squares of parchment paper
2 teaspoons olive oil
3/4 pound salmon fillets, skinned and portioned into 2 servings
1 teaspoon Dijon mustard
1/2 teaspoon green peppercorns, ground or crushed
2 tablespoons chives, snipped or green onion tops sliced on the diagonal
2 teaspoons fresh dill, chopped or herb of choice
2 tablespoons sun-dried tomato halves, preferably oil cured, cut into thin strips
2 teaspoons dry vermouth or dry white wine or 1 teaspoon of lemon juice mixed with 1 teaspoon of water
salt and ground black pepper -- to taste
Meets MetFit guidelines.

Preheat oven to 400 F.
Oil both pieces of parchment with the olive oil and place the salmon on the oiled parchment paper. Spread each fillet with the mustard. Sprinkle with peppercorns and scatter the chives over followed by the dill. Arrange the sun-dried tomatoes on top and drizzle with the dry vermouth. Season as desired with salt and pepper.
Wrap up the packages taking care to seal the edges well using several folds, and place onto baking sheet. Bake the fish in the preheated oven for 20 to 25 minutes (10 minutes per inch of thickness including all of the toppings). Serve fish immediately in their packages.
This recipe works well with any firm flesh fish such as sea trout, barramundi, sable, or sea bass!
Green peppercorns are peppercorns that are picked green then cured to give them a delicious and mild flavor. They are available in well-stocked markets and are either preserved in brine or freeze dried.

Nutrition Information