Salmon in Parchment


  1. Preheat oven to 400°.
  2. In a small saucepan, bring the water and salt to a boil. Stir in rice, cover, simmer for 3 minutes. Remove from heat and allow to rest for 5 minutes. Stir in the vegetables.    
  3. Season each salmon fillet to taste with salt and pepper.
  4. Cut 4 13 x 8-inch pieces of parchment paper. Place 1 cup of the rice-vegetable mixture in the center of each piece. Top with the seasoned salmon fillet. Drizzle with 1 teaspoon olive oil and 1 tablespoon lemon juice.
  5. Gather sides of parchment up over salmon to form a pouch. Tie with twine or fold the flaps under the salmon.
  6. Bake on a baking sheet for 10 minutes. Serve in pouch.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen


1 cup water

¼  teaspoon Stonemill Essentials Iodized Salt, plus additional to taste

1 cup Rice Bowl Instant White Rice

3 cups Fusia Oriental Stir Fry, thawed

4 Sea Queen Wild Caught Salmon Fillets, thawed

Stonemill Essentials Ground Black Pepper, to taste

4 teaspoons Carlini Pure Olive Oil

4 tablespoons fresh squeezed lemon juice

Prep Time:
15 minutes

Cook Time:
15 minutes

Total Time:
30 minutes