Preheat an oven to 400 f.
Salmon in parchment paper barefoot contessa.
Season the salmon lightly on both sides with salt and pepper.
Cut 4 sheets of parchment paper each 12 by 16 inches and lay them on a work surface.
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Place salmon in a roasting dish and season with salt and pepper.
Sprinkle generously with salt and.
Whisk together the olive oil and lemon juice and drizzle it over the salmon.
Drizzle the lemon juice and olive oil over the top of the fillet.
Open the sheet flat and place a salmon fillet skin side down on one side of the crease.
Cut 2 3 inch slits into the fish with a sharp knife.
Stuff chopped basil leaves into the slits.
Heat the vegetable oil over medium high heat in a 12 inch cast iron skillet or large heavy ovenproof pan.
P preheat the oven to 425 degrees br p p line a sheet pan with parchment paper.
Fridgeforaging thai inspired salmon in parchment with coconut rice.
Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper.
Jul 3 2015 this pin was discovered by terra wamack.
Preheat the oven to 400 degrees.
Season with salt and black pepper.
When the oil is very hot add the salmon fillets skin side down and sear for 3 to 4 minutes without turning to brown the skin.
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Mustard roasted fish from barefoot contessa.
Place salmon fillet with skin side down in the middle of a large piece of parchment paper.
Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned.
Let it stand at room temperature for 15 minutes.