Ron Wilson

Ron Wilson

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Rita has a recipe for you for lent

Salmon en papillote/salmon in parchment


Parchment or foil

Boneless skinless salmon filets, anywhere from 4-8 oz. (I had 5 oz. filets)

Thinly sliced lemon or lime

Thinly sliced leek, shallots or onion

Shredded zucchini

Shredded carrot

Olive oil

Seafood seasoning

Parsley or dill for garnish (optional)


Preheat oven to 400.

Filets are usually boneless, but you may find a stray bone. Run fingers over edges and top — you’ll feel any bones. They’re easily pulled out with tweezers.

Cut large heart-shaped or rectangles of parchment paper or foil. If making hearts, fold in half down the middle. For hearts, place the ingredients on one side of the middle crease; for rectangles, ingredients go in the center.

Place ingredients as follows on parchment or foil:

One or 2 citrus slices

A few slices of leek, shallots or one nice slice of onion

Fistful of each: zucchini and carrot

Place filet on top and drizzle with olive oil, then sprinkle seasoning on fish and vegetables.

For hearts, fold the other side over and crimp rounded edges tightly closed.

For rectangles, fold edges tightly over top, fold sides and tuck under.

Leave a bit of room for expansion.

Place on baking sheet and cook until done to your liking. As far as temperature, 145 degrees is safe. Start checking after 10 minutes for smaller filets. Take it out sooner rather than later. There’s carryover cooking that occurs which means the fish will continue to cook from residual heat. You can always put it back in the oven to finish. Fish is done when it flakes easily but is still moist.

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