Salmon and Veggies En Papillote (In Parchment Paper Packs!)
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 1x
Ingredients
Scale
- 2 cups fresh spinach
- 2 cups asparagus, roughly chopped
- 1 summer squash, sliced thin
- 1 zucchini, sliced thin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground sea salt
- 1/2 teaspoon garlic powder
- 1 bunch fresh thyme
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 lb salmon, sliced into 4 pieces
- 1 lemon, sliced into thin rounds
Instructions
- Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
- In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
- Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
- Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
- Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.
Nutrition
- Serving Size: 4
- Calories: 210
- Sugar: 3.4g
- Sodium: 200mg
- Fat: 7.5g
- Saturated Fat: 1g
- Carbohydrates: 6.9g
- Fiber: 2.7g
- Protein: 25g
- Cholesterol: 50mg
Find it online: https://lexiscleankitchen.com/salmon-and-veggies-en-papillote/