Best 4 Salmon With Sage Butter Root Vegetables In Parchment Recipes

Indulge in a culinary journey with our exceptional Salmon with Sage Butter, Root Vegetables in Parchment recipe. This delectable dish showcases succulent salmon fillets enveloped in a flavorful sage butter sauce and nestled amidst an array of roasted root vegetables.

Prepared entirely in parchment paper, this recipe ensures a moist and flavorful cooking experience, allowing the natural flavors of the salmon and vegetables to shine through. The addition of sage butter adds a touch of herbal elegance, while the root vegetables provide a colorful and nutritious accompaniment.

Along with the main recipe, we also present variations that cater to different dietary preferences and tastes. Explore our Salmon with Lemon Butter and Herbs variation for a classic combination of citrusy brightness and aromatic herbs. For a vegetarian alternative, try our Root Vegetables in Parchment with Herb Butter, a delightful medley of roasted vegetables bursting with flavor.

Whether you're a seasoned cook or just starting your culinary adventures, our recipes are designed to guide you through each step with ease. Discover the joy of creating a restaurant-quality meal in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON EN PAPILLOTE (SALMON IN PARCHMENT)

Salmon en Papillote (Salmon in Parchment) image

Salmon cooked en papillote, which means wrapped in a packet of parchment (or foil), is a dramatic way to procure perfectly cooked salmon, but it isn't difficult. Fold a fillet into a cut piece of parchment, and then layer it with seasonings or perhaps vegetables or citrus fruit. Then simply bake the packets until done. The steam created by the parchment produces reliably moist salmon, and opening the individual packets at the table makes for a fun way to start dinner.

Provided by Florence Fabricant

Categories dinner, easy, quick, weekday, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 3

Ingredients

4 (6- to 8-ounce) skin-on salmon fillets
Cut vegetables, fresh herbs and/or slices of lemon, lime or orange
Salt and pepper

Steps:

Heat the oven to 400 degrees. Cut 4 large heart-shaped pieces of parchment paper or foil, and place them on a sheet pan. Fold the parchment or foil in half down the middle, place a fillet with its garnishes and seasonings on one side of each, fold the other side over and crimp the rounded edge tightly closed.
Place in oven for 10 to 15 minutes, depending on how done you'd like to serve the salmon. The packages should puff up and make for dramatic serving.

SALMON WITH ROOT VEGETABLES

Salmon with Root Vegetables image

This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium sweet potatoes, peeled and cut into 1/4-inch cubes
2 medium red potatoes, cut into 1/4-inch cubes
2 medium turnips, peeled and diced
2 medium carrots, peeled and diced
1 teaspoon sea salt, divided
1 teaspoon chili powder
3/4 teaspoon pepper, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
6 salmon fillets (6 ounces each)

Steps:

Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.

Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges

PARCHMENT GARLIC BUTTER SALMON RECIPE BY TASTY

Parchment Garlic Butter Salmon Recipe by Tasty image

Here's what you need: small white potato, butter, garlic, fresh parsley, salt, pepper, skinless salmon, parchment paper

Provided by Tasty

Categories Dinner

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 oz small white potato, thinly sliced
3 tablespoons butter, melted
1 clove garlic, minced
2 tablespoons fresh parsley, chopped
salt, to taste
pepper, to taste
6 oz skinless salmon
parchment paper, or aluminum foil, 12×18 inches (41x46 cm)

Steps:

Preheat the oven to 350°F (180°C).
Fold the parchment paper in half, then open up.
On one half of the parchment, arrange the sliced potatoes. In a small bowl, combine the butter, garlic, and parsley. Drizzle half of the garlic butter mixture over the potatoes. Season with salt and pepper.
Lay the salmon over the potatoes, and drizzle over the remaining garlic butter. Season with salt and pepper.
Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
Bake for 30 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
Enjoy!

Nutrition Facts : Calories 684 calories, Carbohydrate 6 grams, Fat 56 grams, Fiber 0 grams, Protein 34 grams, Sugar 0 grams

SALMON WITH SAGE BUTTER & ROOT VEGETABLES IN PARCHMENT

Salmon With Sage Butter & Root Vegetables in Parchment image

A beautiful one-dish meal with gourmet flair. All the ingredients are placed in a packet of parchment paper, which seals in moisture and allows the juices of the fish and the butter and spices to flavor the vegetables and keep the salmon tender. Some of the tastiest vegetables I've ever had, and best of all it's simple and requires very little clean-up.

Provided by Whats Cooking

Categories One Dish Meal

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

1 (8 -12 ounce) boneless salmon fillets
1 small leek
1 small carrot
1/2 small parsnip
2 large cremini mushrooms
2 tablespoons unsalted butter, softened
1 fresh garlic clove
1 tablespoon fresh sage leaf (tightly-packed)
1 small lemon, juice of
1/2 teaspoon fresh ground black pepper
1/4 teaspoon salt
2 teaspoons fresh chives, chopped finely
parchment paper (One 15x24 inch piece)
1/4 teaspoon dried thyme (optional) or 1/4 teaspoon fresh thyme (optional)

Steps:

Preheat oven to 400 degrees F.
Cut the tough green tops from the leek and slice the tender lighter-colored section into very thin rounds. Cut (julienne) carrot and parsnip into matchsticks approximately 1/2 inch long and 1/4 inch wide. Slice crimini mushrooms in half lengthwise and then into 1/4 inch slices.
Combine butter, lemon juice, thyme, sage, pepper and salt in a food processor and pulse until thoroughly pureed.
Mix vegetables together. Lay in a nest about the size of the salmon filet on one side of the parchment paper. Place 1/3 of the sage-butter mixture on top of the vegetables.
Place salmon on top of vegetables and spread with the rest of the sage-butter mixture. Sprinkle chopped chives on top, distributing evenly.
Fold the other side of the parchment paper over on top of the salmon. Roll and crimp edges together to create a tightly-sealed half-moon shaped packet. Place packet on baking sheet and bake for 12-15 minutes for a thin fillet, or 20-30 minutes for a thicker filet. Remove from oven and allow to sit for 5 minutes.
To serve, place the packet on a dinner plate and create two slashes on the top of the paper in the shape of an X. Peel back paper and enjoy!
(Alternately, you can cut the salmon into 2-3 pieces and place on individual plates next to a generous spoonful of the vegetables).

Nutrition Facts : Calories 296.8, Fat 16.8, SaturatedFat 8.3, Cholesterol 82.7, Sodium 405.2, Carbohydrate 12.1, Fiber 1.9, Sugar 3.9, Protein 25

Tips:

Choose high-quality salmon: Opt for wild-caught, sustainably sourced salmon for the best flavor and texture.

Prep your vegetables: Cut the root vegetables into uniform pieces to ensure even cooking.

Season generously: Don't be shy with the salt and pepper. Season the salmon and vegetables liberally to enhance their natural flavors.

Use fresh herbs: Fresh sage adds a delightful aroma and flavor to the dish. If you don't have fresh sage, you can substitute dried sage, but use half the amount.

Don't overcrowd the parchment paper: Make sure there's enough space for the salmon and vegetables to cook evenly. If necessary, use two sheets of parchment paper.

Seal the parchment paper tightly: To prevent the steam from escaping and ensure proper cooking, seal the parchment paper tightly around the salmon and vegetables.

Cook at the right temperature: The ideal cooking temperature for salmon is 400°F (200°C). This will ensure that the salmon cooks through without overcooking.

Check for doneness: Insert a fork or toothpick into the thickest part of the salmon. If it comes out clean, the salmon is cooked through.

Conclusion:

This recipe for Salmon with Sage Butter, Root Vegetables in Parchment is a delightful and flavorful dish that showcases the natural goodness of fresh salmon and seasonal vegetables. By following these tips, you can create a restaurant-quality meal in the comfort of your own home. The combination of tender salmon, aromatic sage butter, and roasted vegetables is sure to impress your family and friends. So gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you craving for more. Enjoy your homemade Salmon with Sage Butter, Root Vegetables in Parchment!