Herbed Lemon and Caper Salmon
Updated: May 15, 2019
This salmon is filled with flavor and baked to perfection in papillote. AKA: Salmon baked in parchment paper pockets. If you don’t have parchment paper, you can bake on a non stick pan.
4 salmon filets (roughly 4oz each)
1/2 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
2 tsp dried parsley
1/2 tsp poultry seasoning
2 TBSP Kerrygold butter or olive oil (each filet gets 1/2 TBSP butter or oil)
1 tsp capers
juice of 2 lemons (each filet gets 1 TBSP lemon juice)
salt and pepper
Preheat oven to 400 degrees. Tear off 4 large pieces of parchment paper (enough to cover the salmon filet). Lay the parchment paper flat and place each filet on the separate pieces of parchment paper. Season each filet with salt and pepper. In a small bowl, place all herbs in a bowl and mix until combined. Juice the lemons and pour 1 TBSP of lemon juice over each salmon filets. Then, sprinkle the herb mixture over each salmon filet to cover the top of the filet. Place 1/2 TBSP of oil or butter over salmon. Lastly, sprinkle 1/4 tsp of capers over each salmon filet. Fold the sides of the parchment paper and create a pocket for the salmon. (See pic below)
Bake at 400 degrees for 15-20 mins. Enjoy!