Recipe: Salmon in Parchment With Browned Butter and Roast Lemon

Serves 4 to 6.

Note: When salmon is roasted in a packet of parchment or foil, the steam created by the parchment produces a reliably moist fillet. Plan on about 4 to 6 ounces of salmon per person. Allow the salmon to come to room temperature before you begin to cook. Start by roasting the lemon slices, then move on to the browned butter and lemon sauce to be drizzled over the salmon before it goes into the oven. From Beth Dooley.

• 1 medium Meyer lemon, sliced into 1/8-in. rounds and seeded

• 1/2 tsp. olive oil

• Coarse salt

• 1/4 c. (half a stick) unsalted butter, cut into small pieces

• 1 tbsp. fresh lemon juice, or more to taste

• Freshly ground black pepper

• Chopped fresh parsley, for garnish

Directions

For the lemon slices: Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper. Brush the lemon slices with a little oil, sprinkle with a pinch of salt, and place on the baking sheet. Roast in the oven until the slices are soft and have begun to brown at the edges, about 15 to 20 minutes. Remove and set aside. (Leave the oven on for the salmon.)

For the browned butter lemon sauce: Put the butter into a small saucepan and set over medium heat. Swirl the pan occasionally so the butter melts evenly and begins to foam. Watch as it progresses from lemony yellow to dark ruddy gold; this happens in seconds. When it starts to smell nutty, remove from heat and whisk in the lemon juice.

Serve the salmon drizzled with the remaining browned butter-lemon sauce, chopped parsley and roasted lemon slices.

Nutrition information per each of 6 servings:

Calories320Fat19 gSodium100 mg

Carbohydrates1 gSaturated fat7 gTotal sugars0 g

Protein33 gCholesterol110 mgDietary fiber0 g