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Parchment Pouch Cilantro Lime Salmon
Parchment Pouch Cilantro Lime Salmon

Before you jump to Parchment Pouch Cilantro Lime Salmon recipe, you may want to read this short interesting healthy tips about Strength Enhancing Snack foods.

Enjoying healthy foods tends to make all the difference in how we feel. Increasing our intake of healthy foods while decreasing the intake of unhealthy types plays a part in a more wholesome feeling. Eating more fresh vegetables helps you feel much better than eating a slice of pizza. This is often a problem, nevertheless, when it comes to eating between goodies. Shopping for goodies can be a difficult task because you have a great number of options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

Certain foods made from whole grains are excellent for a quick snack. A piece of whole wheat toast, as an example is a great snack in the morning hours. Eating on the run can be much healthier with whole grain chips and crackers. Whole grains are generally better than refined grains found in white bread.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to parchment pouch cilantro lime salmon recipe. You can cook parchment pouch cilantro lime salmon using 7 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to make Parchment Pouch Cilantro Lime Salmon:
  1. Take 1.5 lbs salmon filet cut into 3-4 portions
  2. You need 4 small limes - 2 thinly sliced (about 1/8")
  3. Get 1 small bunch cilantro
  4. Use 2 tbs unsalted butter - cold, cut into several thin slices
  5. Get 1/4 tsp black pepper
  6. Provide to taste Salt
  7. Prepare red chili powder to taste - optional
Steps to make Parchment Pouch Cilantro Lime Salmon:
  1. Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet.
  2. Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon.
  3. Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything.
  4. Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate.
  5. Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!

Place salmon fillet with skin side down in the middle of a large piece of parchment paper; season with salt and black pepper. On top of the butter, arrange sliced leeks and julienned carrots. Spread chutney or cilantro puree on salmon and place the salmon fillet on top of the vegetables. Place the remaining butter on top. Sprinkle with fresh ground pepper and no more than a pinch of salt.

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