Working Mom to Homemaker

Embracing The Change

Red Lobster’s Salmon In A Bag


Yield: 8 servings
PREP: 20 minutes
COOK: 12-15 minutes


1 cup red onion, cut in ¼ inch strips
1 cup red pepper, cut in 1 2 x ¼ inch strips
1 cup celery, sliced in ¼ inch pieces
1 cup baby carrot slims

4 sheets parchment paper
butter, melted
8 (2.5oz) strips of fresh salmon, skinless
Old Bay or seafood seasoning
4 lemon wheels, ¼ inch thick
4 sprigs fresh thyme
2 cups vegetable mix


1. Mix vegetables and season with salt and pepper or Mrs. Dash vegetable seasoning
2. Fold parchment paper in half short ways and crease. Unfold parchment paper and rush completely with melted butter to the edges.
3. Place ½ cup of vegetable mix in center of the right half.
4. Brush melted butter on two 2.5 oz fresh salmon filets and shake on a generous coating of Old Bay or Seafood seasoning.
5. Place seasoned fish ½ inch apart on top of vegetable mix to allow for even cooking. Place on lemon wheel and one sprig of thyme on each fish
6. Fold the left side of the parchment paper over the right side. Crimp paper (like pie crust) until bottom and top of the paper are completely sealed. Brush top of parchment paper with melted butter to the edges to prevent bag from burning when cooked. Repeat for each serving.
7. Place bags on a greased cookie sheet with an inverted buttered pie pan over each (to prevent paper from burning).
8. Bake at 350`F for 12-15 minutes.


December 1, 2012 - Posted by | Main Dishes

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