Featured recipe from Marilu's table * JoAnn's salmon in parchment

JoAnn Carney is Marilu's oldest sister. She's a successful photographer and a great cook.

If cooking fish is new for you (like it was for us) this recipe is foolproof. You'll enjoy the light simplicity of the dish, too, as we transition through the holiday season – just a few more parties and then it's time to take control – but with a meal like this, you can start regaining control now.

Parchment paper is found in the wrap-and-bag aisle of your local discount or grocery store. Don't use waxed paper or freezer paper!

Serve the salmon with a side salad of greens and a simple vinaigrette, and a green vegetable like green beans, broccoli, or baby bok choy.

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JoAnn's Salmon in Parchment

Purple * Serves 1

6-8 ounces of salmon fillet

1 teaspoon olive oil

dill to taste

1/8 teaspoon black pepper

1 teaspoon chopped scallions

parchment paper

Preheat oven to 375F. Tear off a piece of parchment paper so that it makes a square. Fold it in half on the diagonal, so you have a triangle. Place the paper on a baking sheet. Open it and put the fish on the inside, next to the crease. Sprinkle the fish with the olive oil, dill, pepper, and scallions. Fold the top of the paper over the fish. Starting at one of the corners next to the fold, make little overlapping folds along the side, sealing the contents tightly inside. Continue around the two open sides, until it looks a bit like a turnover. Bake for 12 minutes (or more if it's quite thick or you like it cooked firm).