Baked Salmon in Parchment


4 8oz. salmon fillets, skin on
Salt and pepper
2 Tb. olive oil Lemon Slices Fresh Veggies of choice


Preheat your oven to 400F.

Place salmon and vegetables in a parchment paper bag (avaiable in our Housewares Department). Season the salmon with salt and pepper and drizzle with olive oil.

Roll up the open edge to create a tight seal. place on a baking sheet and place in oven. Cook for 15-20 minutes. Serve in the bag

Pan Roasted Salmon with Nectarine Salsa


4 8oz. salmon fillets, skin on
Salt and pepper
2 Tb. olive oil

Preheat your oven to 350. Season the flesh side of the salmon with salt and pepper.

Heat the olive oil in an iron or ovenproof skillet over medium high heat. Add your salmon, flesh side down, and sear for 4 minutes – don’t move it as you want a crust to form.

Turn the fillets over to the skin side and put the pan right in the oven to roast for another 3 to 5 minutes, depending on the thickness. You want a little translucence still in the middle of the fish.

Nectarine Salsa


2-3 large nectarines, chopped
1⁄2 small white onion, minced
2 Tb. fresh lime juice
1 large jalapeno, seeded and minced
1⁄2 bunch cilantro, minced
1 tsp. sugar
Salt to taste


Mix all ingredients together and refrigerate until ready to serve.

- Mary White

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