Salmon and Spinach in Parchment from Everyday Food
To check if the salmon is cooked through, unfold the center seam of just one packet and take a peek. If the fish needs a few more minutes, tightly rewrap the packet so you won't loose any moisture in the oven.
Yield: 4 servings
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Ingredients
- 8 cup(s) baby spinach (8 ounces)
- 1 tablespoon(s) grated orange zest
- 3 oranges peeled, cut into 1/4 " thick rounds
- 4 skinless salmon fillets (1 1/2 lbs. total)
- 2-inch piece(s) fresh ginger peeled, cut into thin strips
- 1 shallot thinly sliced
- coarse salt
- freshly ground black pepper
- 2 tablespoon(s) extra-virgin olive oil
Preparation
- 1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and orange slices, salmon, ginger, and shallots; season with salt and pepper and drizzle with oil.
- 2. Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
- 3. Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through, 15 to 18 minutes. Transfer packets to plates, pull open and serve immediately.
- CALORIES: 406 FAT: 18g PROTEIN: 37g CARB: 26g FIBER: 5g
October 2012
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
Salmon and Spinach in Parchment from Everyday Food Recipe at a Glance
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