Friday, October 30, 2015

Salmon Fillets, Brussel Sprouts and Onion Baked In Parchment Bags... Easy Peasy!

I went to see some good friends in San Antonio and when I arrived they had THIS scrumptious, easy-peasy dinner ready for me. I had never used parchment bags before but they convinced me I had been missing plenty. The best part about this meal is that you can prepare it ahead of time and stick it the fridge until later, when you're ready to bake. Same day, of course. It's almost as good as having the evening off from cooking.

As I left their home with recipe in hand, I couldn't wait to get home and try my own hand at this quick and easy recipe. My friends even gave me a stack of parchment bags to start me off. On my drive home I realized the possibilities of what I could bake in the bags, was endless.

So, let's get you started, shall we?

Salmon Fillets, Brussels Sprouts And Onions:


Salmon fillets - two

2 parchment bags

Brussels Sprouts - use desired amount, halved

slices of onion - use desired amount

extra virgin olive oil (or slices of butter)


1. For each bag, scatter sliced onions around the bottom of the bag.

2. Place salmon fillets on top of onions.

3. Next, scatter the halved sprouts on top of the fillets and throughout the bag.

4. Drizzle the olive over the top of the pile.

5. Salt and pepper to taste.

6. Fold closed the opening as tight as possible. I just use staples.

7. Bake in preheated 400 degree oven for 20 minutes.

8. Open bags and transfer to plates. Serve with rice or bread.