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.
- 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
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.
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.
Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.
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.