My kids call it Sam.
It's a standby around these parts.
It's a standby around these parts.
Here's how I make it:
(please forgive the vague nature of this recipe and the maybe unappetizing photo)
(please forgive the vague nature of this recipe and the maybe unappetizing photo)
Salmon a la LU.
Preheat oven to 400.
Place Salmon on a generous rectangle of Parchment Paper.
Spray salmon filet(s) with Olive Oil.
Sprinkle top with:
Kosher Salt
Freshly ground Black Pepper
Fresh Dill (dried will work okay)
Capers
Fold up sides of paper and try your best to make a sealed packet.
Bake in parchment paper envelope for 15-20 min or until flaky and no longer transparent.
Top with a generous amount of fresh Lemon Juice.
Serve with quinoa and your favorite roasted veggie.
It's a hit every time.
Preheat oven to 400.
Place Salmon on a generous rectangle of Parchment Paper.
Spray salmon filet(s) with Olive Oil.
Sprinkle top with:
Kosher Salt
Freshly ground Black Pepper
Fresh Dill (dried will work okay)
Capers
Fold up sides of paper and try your best to make a sealed packet.
Bake in parchment paper envelope for 15-20 min or until flaky and no longer transparent.
Top with a generous amount of fresh Lemon Juice.
Serve with quinoa and your favorite roasted veggie.
It's a hit every time.
3 comments:
I stand as your witness...I loved it last weekend!
We eat Sam around here, too. Thanks for sharin'!
Yum! We love Sam around these parts too. I'll have to try this one. Capers and Dill, two of my best friends in the kitchen. Always delish!
Post a Comment