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We hope you got benefit from reading it, now let’s go back to parchment pouch cilantro lime salmon recipe. You can cook parchment pouch cilantro lime salmon using 7 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Parchment Pouch Cilantro Lime Salmon:

1. You need 1.5 lbs salmon filet cut into 3-4 portions
2. Get 4 small limes - 2 thinly sliced (about 1/8")
3. You need 1 small bunch cilantro
4. Use 2 tbs unsalted butter - cold, cut into several thin slices
5. You need 1/4 tsp black pepper
6. You need to taste Salt
7. Use red chili powder to taste - optional

Steps to make Parchment Pouch Cilantro Lime Salmon:

1. Preheat oven to 425°F. Lay a piece of parchment paper on a large baking sheet.
2. Layer lime slices from first 2 limes in center of parchment paper (save the lime "butts" for later). Place salmon on top of slices (skin side down if using skin-on). Squeeze the juice of the other 2 limes over salmon.
3. Arrange butter pieces on top of salmon so it gets nicely coated as butter melts. Sprinkle with pepper (and salt and chili powder if desired). Top with lime "butts". Arrange whole cilantro around everything.
4. Place a second piece of parchment on top. Roll up edges, pressing on rolls as you go to seal. Don't make the pouch too tight on top you want to leave room for steam to circulate.
5. Place in oven. Bake 20 minutes. Remove from oven. Let rest 5 minutes. Open carefully. Serve with desired sides and additional lime and chopped cilantro if desired. Enjoy!

Pan Seared Salmon with Cilantro Lime Sauce. Lately I've been obsessed with just searing the salmon in a pan. I think it may actually be my choice method of cooking it — with grilling in a close second. I just love the way it gets this perfectly seared crisp crust on the exterior while the interior stays perfectly. His Cilantro Lime Salmon is a super fresh, lean, low calorie dinner perfect for any night of the week.

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