Salmon and Veggies Baked in Parchment

Use any fresh veggies you have on hand for this recipe. The moisture and flavor from the vegetables help steam and season the salmon. The bags can be prepared a few hours before cooking and stored in the refrigerator.


Makes four servings
Preparation time: 40 to 55 minutes
Supplies: 4 unbleached parchment-paper sandwich bags


  • 4 cups thinly sliced vegetables (carrots, zucchini, fennel, celery, leeks, asparagus, scallions, snow pea pods, tomatoes, kale, collard greens, etc.)
  • 4 6-ounce salmon fillets
  • 1/4 cup chopped fresh herbs (e.g., chives, fennel, dill, tarragon, parsley, oregano)
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 4 tsp. white wine (optional)


  1. Preheat oven to 400 degrees F.
  2. In each parchment bag, arrange 1 cup of mixed veggies. Top with a salmon fillet, and sprinkle with herbs, lemon zest and juice, salt, and pepper. Drizzle with white wine, if desired.
  3. Fold the edge of the parchment bag over two or three times and crimp to seal. Place the bags on a baking sheet on the middle rack of the oven and bake for 20 minutes.
  4. Remove the baking sheet from the oven and allow to sit for five minutes.
  5. Cut each bag open and serve.

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