Cilantro Butter Salmon and Vegetables in Parchment
Elevate your weeknight dinners with this vibrant and wholesome Cilantro Butter Salmon and Vegetables in Parchment recipe! Perfectly portioned salmon fillets are nestled atop a colorful medley of zucchini, carrots, and red bell peppers, then enveloped in parchment paper to lock in moisture and flavor. A luxurious cilantro-garlic butter adds a rich, aromatic touch, while a splash of fresh lemon juice brightens every bite. This easy, mess-free cooking technique steams the salmon and vegetables together, ensuring tender, flaky fish and perfectly cooked veggies in just 25 minutes. Serve straight from the parchment for an elegant presentation, and don't forget the optional lemon wedges for a citrusy finish. Healthy, flavorful, and effortlessly impressive, this dish is a guaranteed family favorite!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets (skinless)
- 4 tablespoons unsalted butter
- 3 tablespoons fresh cilantro (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon fresh lemon juice
- 2 medium zucchini (sliced thinly into rounds)
- 2 medium carrots (julienned or sliced thinly)
- 1 large red bell pepper (thinly sliced)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 4 sheets (about 15x20 inches each) parchment paper
- 4 pieces lemon wedges (for serving, optional)
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine the butter, chopped cilantro, minced garlic, and lemon juice. Mix until well combined and set aside.
Prepare the vegetables by slicing zucchini, julienning carrots, and thinly slicing the red bell pepper. Place all the vegetables in a large bowl, drizzle with olive oil, and season with salt and black pepper. Toss to coat evenly.
Cut 4 large sheets of parchment paper (about 15x20 inches each). Lay one sheet flat on a clean surface.
Place a single portion of the vegetable mixture in the center of the parchment paper. Lay one salmon fillet on top of the vegetables.
Spread 1 tablespoon of the cilantro butter over the top of the salmon fillet.
Fold the parchment paper by bringing the long sides together over the salmon. Fold down tightly in small increments to seal, then tuck the short ends underneath to form a secure packet. Repeat for the remaining portions.
Place the parchment packets on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Carefully open the packets (be cautious of the steam) and transfer the salmon and vegetables to plates.
Serve hot, optionally with a lemon wedge for extra brightness.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 2899 mg | 126% | |
| Total Carbohydrate | 44.9 g | 16% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 24.9 g | ||
| Protein | 159.2 g | 318% | |
| Vitamin D | 89.4 mcg | 447% | |
| Calcium | 263 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 4543 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
