Created by BigDTexas on August 11, 2020
Step 1: Lay out 4 pieces of parchment paper - each one long enough to be able to completely (loosely).
Step 2: Fold over one piece of the salmon with at least two cups of the fresh cut vegetables on top of it in the bag. You can leave out vegetables or add more in each bag. Try to use fresh vegetables if possible, to keep them crisp, but, frozen works OK too. Do not dice, slice, or chop any of them finely. We prefer “chunkier” pieces. We personally use any combination of sliced squash, sliced zucchini, pieces of bell peppers, pieces of red or white onions, jalapenos, mushrooms, Brussel sprouts or anything you want.
Step 3: TIP: Many stores sell pre-made vegetable kabobs used for grilling etc. We just buy those and slip off the veggies from the skewers. They are perfect to use in the bags with no work!
Step 4: Take each piece of salmon and season or rub it with anything you want, or nothing at all. Place each piece on upper half of one piece of parchment paper. Put at least two cups (or more) of vegetables on the top of each piece of salmon. Fold the parchment paper over the salmon and vegetables. Fold up each open edge a couple of times and staple them closed. It does NOT have to be tight over the salmon and the vegetables. Leave some room inside. Place two bags each on two baking sheets.
Step 5: Bake at 400 degrees (F) for 20-25 minutes. The time depends on how you like your salmon. We bake it @ 20 minutes for medium and it is perfect for us. But, after you experiment a couple of times, you will arrive at the best time for your own taste. I have found that the cooking time is the same when making just one or a few, but you may want to add another 5 minutes to your cooking time if making more than 4 at a time.
Step 6: Take them out of the oven and snip off a small piece of the bag from one of the corners and drain out the liquid. Cut the whole bag open and slide all of it onto a plate and serve! DONE!