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Slow-Roasted Salmon with Thyme and Capers

Slow-Roasted Salmon in Parchment with Thyme and Capers
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Slow-Roasted Salmon in Parchment with Thyme and Capers

Slow-Roasted Salmon with Thyme and Capers

Cooking salmon in parchment (al cartoccio in Italian) combines the best elements of roasting and steaming. The result here is salmon that’s evenly cooked and superbly moist. Turn this method into a meal by sliding some thinly sliced potatoes and onion under the fish in the pouches.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 1 tbsp Colavita Extra Virgin Olive Oil, plus more for greasing the parchment paper
 4 6 oz. filets of wild Pacific salmon, skin removed
 kosher salt and freshly ground black pepper
 4 tbsp Colavita Capers, chopped
 1 tsp fresh thyme, chopped
 1 lemon, cut into thin rings

Directions

1

Heat the oven to 425°F.

2

Cut 4 pieces of parchment approximately 10x10 inches and set flat on a work surface. Brush the paper with a light coating of oil.

3

Set one piece of salmon in the center of each piece of parchment. Brush the salmon with the 1 Tbs. oil, sprinkle generously with 1/2 tsp. each salt and pepper and with the capers and thyme. Top with slices of lemon, then fold the paper over and crimp the edges to seal the packs. Place packets on a rimmed baking sheet.

4

Bake the salmon until it cooks through; it should be medium firm to the touch when pressed through the paper, about 12 minutes. Serve immediately.

Ingredients

 1 tbsp Colavita Extra Virgin Olive Oil, plus more for greasing the parchment paper
 4 6 oz. filets of wild Pacific salmon, skin removed
 kosher salt and freshly ground black pepper
 4 tbsp Colavita Capers, chopped
 1 tsp fresh thyme, chopped
 1 lemon, cut into thin rings

Directions

1

Heat the oven to 425°F.

2

Cut 4 pieces of parchment approximately 10x10 inches and set flat on a work surface. Brush the paper with a light coating of oil.

3

Set one piece of salmon in the center of each piece of parchment. Brush the salmon with the 1 Tbs. oil, sprinkle generously with 1/2 tsp. each salt and pepper and with the capers and thyme. Top with slices of lemon, then fold the paper over and crimp the edges to seal the packs. Place packets on a rimmed baking sheet.

4

Bake the salmon until it cooks through; it should be medium firm to the touch when pressed through the paper, about 12 minutes. Serve immediately.

Slow-Roasted Salmon with Thyme and Capers

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