You will need:
2 salmon filet
3 tbsp dijon mustard
2 garlic, minced
2 tbsp avocado oil
Handful of Italian Parsley ~ 1 tbsp
S&P to taste
Preheat oven to 350F.
Wash and dry your salmon. Top with salt and pepper.
Slice your shallots and lemon into rings.
Make the dressing: In a small bowl, add dijon, avocado oil, garlic, and most of the parsley (leave some aside for garnish)
Place a sheet of parchment paper on a baking sheet. Fold in half to get crease. *One sheet per filet, so repeat this process for the second filet.
Lay half of your shallot down on the parchment at the crease (just to the size of your filet). Then add a layer of lemon slices. Now top with your salmon filet.
Use half of the dressing, and coat the salmon filet.
Fold over the top of the parchment and begin to fold the edges tightly together to form a half moon.
Repeat all steps above for second filet.
Bake the salmon in its parcel for 20 minutes
When you open the parcel, be careful of escaping steam. Top with remaining fresh parsley.