1 filet (8 ounces) salmon
⅓ cup fresh dill
⅓ cup fresh parsley
⅓ cup fresh oregano
⅓ cup fresh thyme
2 sprigs fresh rosemary
Salt
Freshly-ground black pepper
1 tsp paprika
4 lemon slices
White wine
1 tbsp unsalted butter, cubed
Take a 15 x 36-inch piece of parchment paper, and fold it in half like a book. Draw a large half-heart on the paper, with fold of the paper being the center line of the heart. Cut out heart and open.
Place fresh herbs in the bottom of half of the heart. Place 2 lemon slices on top of the herbs and top with the salmon. Sprinkle both sides with salt, paprika, and freshly ground black pepper.
Drizzle salmon with white wine and top evenly with butter cubes. Top with remaining lemon slices.
Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly.
Place on a microwave-safe plate and microwave on high 4 minutes, or until internal temperature reaches 131°F. Open parchment and serve warm.
4 minutes
- •If you don't like the idea of microwaving the salmon, feel free to bake it in the oven for 12 minutes at 425°F.