This quick and delicious salmon recipe was inspired by Michael. The first dish he ever made for me was salmon baked in parchment paper. He piled chopped tomatoes, garlic, and onion onto salmon fillets and wrapped them up with parchment paper. This allowed the fish to steam in the oven, creating moist and quick-cooking fish fillets. I’ve continued to use his recipe and cooking method, but simply changed a few things ;). I added herbs and spices to the recipe, and use foil instead of parchment paper. I find that it’s easier to fold and wrap, and is less expensive than parchment paper.

What I love about baking fish in foil or parchment paper is you could use almost any type of fish fillet and toppings. We eat a lot of fish during the week, and this cooking method allows me to make healthy dinners in a short amount of time. Besides this salmon recipe, I’ve also made codfish topped with shitake mushrooms, scallions, ginger, soy sauce, and toasted sesame oil. YUMMY! Continue reading →