This recipe is fool proof and something I learned from my friend in her first semester of French culinary school. There is some room for flexibility in the vegetables that you choose to steam in the parchment paper, but you want to make sure they cook all the way through, so if its a hard raw vegetable like a carrot, you want to cut it very thin.

What type of salmon should I buy? Its hard to keep up with the ever changing rules about which type of fish is the healthiest and best for the environment ie the most sustainable. Its a misconception that wild is always better than farmed. In the case of Salmon, the farmed Atlantic salmon is a cleaner and more sustainable choice and my personal preference in taste (less fishy than wild).  

Ingredients

Non-wax baking parchment paper

4 filets of skin off Salmon. About 4oz each.

Olive oil

1 whole onion

4 cloves garlic

3 celery stalks

1 lemon

Fresh herbs on the sprig  (I like oregano or dill!)

Salt & pepper

Mince garlic, onion and celery

Method

Preheat oven to 400

Cut out a large heart using the parchment paper folded in half. Each of your filets should fit in one half of this heart. 

 Place the filet on one side of the heart and top with 1 tbs olive oil, and garlic, onion, celery in the amount of your preference.

Add generous pink of salt and pepper

Top with thinly lemon slices and herb sprigs

Cover the salmon with the other half of the heart and fold in the edges to created a steaming pocket.

Cook for 15 minutes, take out of oven and let rest for several minutes. Be careful when opening!