Lots of veggies, a great quality piece of salmon, fresh herbs, citrus and extra virgin olive oil all steamed together in under 25 minutes.
By Sherron Watson
- 1.5 pounds of salmon, cut into 2 inch wide pieces (I was able to get 6 pieces)
- 2 small zucchini's, cut at an angle into thin slices
- 2 small carrots, peeled and then using the peeler I sliced curls of carrots
- 2 blood oranges, peeled and sliced thin
- 1 lemon, peeled and sliced thin
- ½ cup of spinach PER pouch
- 1 small red onion, sliced thin
- fresh thyme sprigs (about 2 per pouch)
- olive oil
- Preheat oven to 400 degrees.
- I would have all of your ingredients prepped and ready to go. Cut you salmon into desired servings, find your olive oil and have the salt ready to season.
- Tear a piece of parchment paper about 20 inches long for each pouch. Stack your veggies, fruit and salmon on one side.
- Drizzle olive oil over the top (the amount is up to you, some like more than others), season with salt and add the sprigs of thyme.
- Using the pictures below, fold your parchment paper in half; starting on one side, fold the paper over each other and continue around to the other side. The parchment should not come undone. Take the end and tightly fold it under the pouch.
- Bake time should be 20 minutes. Rest the pouches for 5 minutes.
- Serve the pouches on a plate or remove contents to a plate. I have included a picture above of the salmon and veggies served on a plate.
Sherron Watson is a writer and photographer. Her passion for food started at a young age while working with her family in their restaurant business. A career in photography gave her the experience she needed to start capturing images of her favorite dishes. This led to the creation of her blog: simply-gourmet.com. She is currently a food writer for Capital Style Magazine in Annapolis, MD.