Peggy Fleming's Salmon in Parchment

Name: Peggy Fleming's Salmon in Parchment
Ingredients: Ingredients; Reynolds® Parchment Paper; 4 12-inch squares parchment paper; 4 skinless salmon fillets (about 1-1/4 pounds total); 1 tablespoon olive oil; 1/8 teaspoon ground black pepper; 1 tablespoon snipped fresh mint; 1 tablespoon snipped fresh dill; 4 thin slices lemon, halved or quartered; 1 tablespoon drained capers; Dill sprigs and/or lemon wedges (optional); Cook; 1.Bake for 13 to 15 minutes or until fish flakes easily when tested with a fork, carefully opening one packet to test doneness.; 2.Carefully open each packet to serve. If desired, garnish with fresh dill sprigs and/or lemon wedges.; Prep; 1.Preheat oven to 375 degrees F.; 2.Place one fish portion in the middle of each parchment square. Drizzle with olive oil and sprinkle with pepper. Top each mint, dill, lemon pieces and capers.; 3.Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan.

Peggy Fleming's Salmon in Parchment was pinched from <a href="http://www.reynoldskitchens.com/easy-recipes/recipe-items/peggy-flemings-salmon-in-parchment/" target="_blank">www.reynoldskitchens.com.</a>

INGREDIENTS

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Ingredients

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Reynolds® Parchment Paper

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4 12-inch squares parchment paper

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4 skinless salmon fillets (about 1-1/4 pounds total)

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1 tablespoon olive oil

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1/8 teaspoon ground black pepper

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1 tablespoon snipped fresh mint

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1 tablespoon snipped fresh dill

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4 thin slices lemon, halved or quartered

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1 tablespoon drained capers

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Dill sprigs and/or lemon wedges (optional)

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Cook

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1.Bake for 13 to 15 minutes or until fish flakes easily when tested with a fork, carefully opening one packet to test doneness.

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2.Carefully open each packet to serve. If desired, garnish with fresh dill sprigs and/or lemon wedges.

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Prep

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1.Preheat oven to 375 degrees F.

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2.Place one fish portion in the middle of each parchment square. Drizzle with olive oil and sprinkle with pepper. Top each mint, dill, lemon pieces and capers.

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3.Bring up two opposite sides of parchment and fold several times over fish. Fold remaining ends of parchment and tuck under. Place fish packets in a shallow baking pan.

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