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Salmon and Spinach in Parchment

Keep dinner under wraps: Seal ingredients in parchment to trap moisture and flavor and you'll uncover a delicious meal.

  • Prep:
  • Total Time:
  • Servings: 4
Salmon and Spinach in Parchment

Photography: Romulo Yanes

Source: Everyday Food, April 2012


  • 8 ounces baby spinach (8 cups)
  • 1 tablespoon grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds
  • 4 skinless salmon fillets (1 1/2 pounds total)
  • 2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup)
  • 1 shallot, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons extra-virgin olive oil


  1. Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger, and shallot; 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.

Cook's Note

Assemble these packets in the morning for dinner in a snap. Everyone gets their own, so serving is simple.

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 lose any moisture in the oven.

Reviews (8)

  • anjuli 15 Mar, 2013

    I just made this tonight for dinner - it was really easy and came out delicious, even though I forgot to put on the olive oil until after the fish came out of the oven... but it was still delicious! Love the simple, fresh ingredients and minimal prep steps.

  • nwmom2 12 Jul, 2012

    This is one of the best recipes yet. I have prepared this several times and is our all time favorite.

  • mjashby 3 Jun, 2012

    This is the BEST recipe in this series! Try this at your next dinner party. Thanks Sarah!!!!!

  • bimmergirl 24 May, 2012

    Sarah hit this one out of the park. Easy AND great flavor. I did not have oranges so I used about 4 tbls frozen orange juice concentrate. Worked great.

  • judylenzin 21 May, 2012

    Oh wow, Sarah, this is another fabulous recipe! I'm at a loss as to which is my favorite part about it!

  • sagri 16 May, 2012

    Love Sarah!!!

  • sagri 16 May, 2012

    Love Sarah!!!

  • dillon5 16 May, 2012

    That Sarah Carey is so fun and silly. What a refreshing way to pick up cooking tips. I just love everything she makes and truly look forward to her daily videos. Even my 11 year old daughter and budding chef gets a kick out of Sarah.

    Cheers to you Sarah!

    Well Done

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