Salmon is still such a treat for us – no matter how many times we have it – so I try to create something new whenever I can. I love baking our salmon in parchment “pockets” covered in some sort of moisture-sealing topping and a seasoning. The salmon comes out perfectly moist and flaky and the cleanup is so easy. This is my go-to more often then not, but it still feels special every time (and works well as a meal-prep for the week).

You Will Need:

• Parchment Paper
• Salmon Filet (we got a pound but you can use separate frozen filets if needed)
• Brussels Sprouts
• Turkey Bacon (or pork bacon)
• Dill (dill weed)
• Salt, Pepper
• Toasted Sesame Seed Oil
• Veganaise Soy-Free (or mayo)

Take your salmon filet(s) and defrost completely if not fresh.

Place a sheet of parchment down that is three times too big so you have room to pull up each side and roll down to close as a type of “pocket”. Place the salmon on the parchment.

Drizzle with the toasted sesame seed oil. Top with the dill, salt and pepper.

Coat with the mayo or veganaise soy-free topping.

I like veganaise soy-free because it is healthier than even the “organic” mayo made with avocado oil.

Take each side of the parchment and lift it up, start to fold the sides in and then roll down the top.

Preheat the oven to 350 degrees and bake for 30 mins.

Take your sprouts and cut the hard ends off (unless you purchased frozen and need to defrost or purchased already sliced), then cut them in half.

Place them on your air-frier rack (this is for an air-frier oven like I have – Breville Smart Oven Air – time / temp should be adjusted if using a regular air-frier) and place them aside if using the oven or place them in your air-frier and cook to your liking. Some people enjoy these crispier than others…

My turkey bacon is cooked in the microwave using the Lekue Microwave Bacon Cooker and I let it cool before cutting. Cook your bacon however you like.

When the salmon is done, unwrap the parchment and let cool so you can handle the filet.

As you wait for it to cool, and if the salmon is not separate filets, go ahead and score the salmon down into portion sizes.

You can flip the salmon and the skin will come right off.

In the parchment place the skin, close the paper and throw it all in a plastic bag. Simple clean-up! I place the salmon in a separate container(s) for meal-prep.

At this point, if you use the oven for the sprouts cook them on air-fry for 18 mins. I had them at 400 degrees (started frozen).

When they’re done, place the sprouts in a container together with some more dill, salt and pepper. Spoon some of the veganaise soy-free or sesame seed oil, and then stir it all together. Take your cooled bacon and chop/cut the slices down to bite-sized pieces and put them with the sprouts.

You can separate all into meal-prep containers or plate when ready after reheating easily.

The salmon will stay moist and flaky because of the topping and the sprouts are creamy and crunchy with the bacon – all having the tang of the dill and the sesame seed oil.