アレンジ自在！サーモンの包み焼き4選

ぜひ、作ってみてくださいね！

00:00 トマトジェノバ
00:35 テリヤキ
00:55 レモンディル
01:17 ガーリックバター

サーモンの包み焼き4選

材料：

＜トマトジェノバ＞
さやいんげん 85g
オリーブオイル 適量
塩・コショウ 適量
サーモン 170g
ジェノバソース 大さじ2
ミニトマト 10個

＜テリヤキ＞
にんじん 120g
ブロッコリー 240g
オリーブオイル 適量
塩・コショウ 適量
サーモン 170g
テリヤキソース 30ml

＜レモンディル＞
アスパラガス 200g
オリーブオイル 適量
塩・こしょう 適量
皮なしサーモン 170g
玉ねぎ（輪切り） 3切れ
レモン（輪切り） 2枚
ディル 適量

＜ガーリックバター＞
じゃがいも（薄切り） 小1個
塩コショウ 適量
サーモン 170g
溶かしバター 大さじ3
にんにく（みじん切り）1片
パセリ（みじん切り）大さじ2

作り方
1. オーブンは180℃に予熱しておく。
2. クッキングシートに具材をのせて包み、周囲をしっかり折りたたむ。
3. 180℃のオーブンで20分焼いたら、完成！

——————————————————————————————-
(English Recipe)

Tomato Pesto Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
100 grams green beans
Olive oil to taste
Salt & pepper to taste
200 grams skinless salmon
2 tablespoons pesto
10 cherry tomatoes, halved

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the green beans. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the green beans, and spread on the pesto. Top with tomatoes.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.!
7. Enjoy!

—

Garlic Butter Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
1 white potato, thinly sliced
Salt & pepper to taste
200 grams skinless salmon
3 tablespoons butter, melted
1 clove garlic
2 tablespoons fresh parsley, chopped

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. In a bowl, combine the butter, garlic, and parsley.
4. On one half of the parchment, lay down the potatoes. Drizzle on half of the garlic butter mixture. Add salt and pepper as desired.
5. Lay the salmon on the potatoes, and drizzle the remaining garlic butter. Add salt and pepper as desired..
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 30 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
8. Enjoy!

—

Teriyaki Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
½ cup carrots, thinly sliced
1 cup broccoli florets
Olive oil to taste
Salt & pepper to taste
200 grams skinless salmon
2 tablespoons teriyaki sauce

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the veggies, and pour on teriyaki sauce.
5. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
6. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
7. Enjoy!

—

Lemon Dill Salmon
Serves 1

INGREDIENTS
Parchment paper or aluminum foil, 12×18 inches
250 grams asparagus
Olive oil to taste
Salt & pepper to taste
200 grams skinless salmon
3 slices white onion
2 slices lemon
1 sprig fresh dill

PREPARATION
1. Preheat oven to 350°F/180°C.
2. Fold the parchment paper in half, then open up.
3. On one half, lay down the asparagus. Drizzle on oil and sprinkle on salt & pepper.
4. Lay the salmon on the asparagus, and add more oil, salt, and pepper.
5. Place the onion, lemon, and dill on the salmon.
6. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
7. Bake for 20 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
8. Enjoy!