Salmon and Spinach in Parchment

(38)
Prep Time:
20 mins
Total Time:
40 mins
Servings:
4

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

Ingredients

  • 8 ounces baby spinach (8 cups)

  • 1 tablespoon grated orange zest, plus 3 oranges, peeled and cut into ¼-inch-thick rounds

  • 4 skinless salmon fillets (1 ½ pounds total)

  • 2 -inch piece fresh ginger, peeled and cut into thin strips (¼ cup)

  • 1 shallot, thinly sliced

  • Coarse salt and ground pepper

  • 2 tablespoons extra-virgin olive oil

Directions

  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.

    salmon-spinach-med108164.jpg
    Romulo Yanes

Cook's Notes

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.

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