Parchment paper is wonderful for cooking seafood and vegetables. It is so easy. Do not let the folding of the paper scare you. As long as it is sealed, it is fine. I just so happened to fold this particular one my own way. Parchment paper may be folded many ways, as long as it seals. We hope you enjoy!

4 salmon filets
3 oz fresh baby spinach leaves
8 oz sliced green onions
8 oz fresh asparagus stems
8 oz grape tomatoes (yellow were used in this recipe)
1/2 onion, sliced into strips
1 yellow squash, sliced
1 zucchini, sliced
1/2 stick butter, sliced into 8 tabs
Fresh tarragon sprigs
Drizzles of honey, balsamic vinegar, olive oil and sea salt (to taste)
Parchment paper, in 4 24″ pieces
Cooking twine

Preheat oven to 375.

Fold each piece of parchment into thirds, as shown above. Crease firmly.

Fold top and bottom of parchment as shown above. Crease firmly.

Fold outside thirds over the other. Crease firmly. Open up paper, creases down.

Arrange vegetables over each center of parchment as shown above. Add tarragon sprigs (2-3 per parchment)

Add a salmon filet to vegetables.

Add 2 tabs butter, balsamic vinegar, honey, sea salt over top.

Once arranged, over top and bottom pieces as shown. Fold the thirds over to overlap.

Tie each bundle with cooking twine.

Place all four bundles on a cookie sheet and bake 30 minutes on medium rack of oven. Remove from heat and let rest 5 minutes.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet