Overview

  • From Instanbul and Beyond

  • 2 feet of parchment paper put in a pan
  • Diced onions
  • 6 sliced garlic cloves
  • Super thinly sliced lemons with mandolin

Herbs

  • 1/3 cup flat lea parsley
  • 1/3 cup fresh dill
  • olive oil
  • whole tomatoes

Directions

  • Cut salmon in one inch cubes
  • On parchment paper put in mixed onions, garlic cloves, herbs, tomatoes, olive oil, and 2 tbsp of water
  • Put salmon on top
  • Season salmon with olive oil and salt
  • Put the sliced lemons on top
  • Crimp parchment paper together to make a pouch
  • Set pan to medium high and cover cook for 5 minutes
  • Set pan to medium cook for 10 minutes
  • Let rest for 5 minutes with lid
  • Remove lid and serve directl in skillet
  • Dress more fresh herbs on top