Salmon and Spinach in Parchment

Have you ever been curious about how to cook in parchment? Everyday Food editor Sarah Carey shows you just how easy it is with this recipe for gingery, citrusy Salmon and Spinach in Parchment that’s as perfect for low-fat cooking as it is for entertaining.

Salmon and Spinach in Parchment

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Ingredients

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

Directions

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.

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Salmon and Spinach in Parchment

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