“Dice a shallot, slice some lemons, get some herbs (marjoram is best but I’ve used oregano, basil, etc. it just needs to be herbaceous it doesn’t have a lot to conflict with), brush down a heart shaped piece of parchment with butter and then put in your salmon. Top with shallot, seasoning and lemon slices. Close the parchment around it tightly, it should look like an empanada. Put it in a 400 F oven for somewhere between 8-12 minutes for an individual portion. Pull it out. It looks fancy, it tastes fancy, it legit takes no time at all, and it was like the second recipe we learned at culinary school. It’s so foolproof that you can basically wing it off of a vague memory. It also works with tilapia. [Specifically I’m not saying that this isn’t a good dish, just imagining Michelin prices and getting cubed salmon on a crostini makes me sad.]”