Salmon with Summer Vegetables in Parchment

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Salmon in Parchment
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
A complete Mediterranean Diet meal in a pouch. Easy to prepare, not much cleanup and delicious.
Course: Main Course
Cuisine: Californian
Servings: 2
Author: Barbara
Ingredients
  • 12 Oz baby spinach
  • olive oil
  • 1 large shallot, minced
  • 2 medium sized zucchini
  • 2 Roma tomatoes or a good handful of cherry tomatoes
  • 3 shitake mushrooms, sliced thinly
  • 1 clove garlic, minced
  • 2 fresh salmon filets or steaks
  • 1 cup California cooked brown basmati rice
  • butter
  • salt and pepper
  • parchment paper about 2 sheets 1-1/2’ squares
Instructions
  1. If using Roma tomatoes, slice them in half and squeeze them, removing the seeds and then dice.
  2. Cut the zucchini into matchsticks.
  3. On medium high, lightly sauté the spinach to wilt in a drizzle of olive oil. Put aside.
  4. On medium high saute the shallots and garlic until the shallots are almost translucent.
  5. Add the mushrooms to the shallots, saute till softened.
  6. Add the zucchini to the shallots, saute briefly.

  7. Add the Romas. Saute 2-3 minutes on medium high.

  8. Place half the rice on the center of the parchment square. Top it with half of the wilted spinach and surround with the zucchini mixture.
  9. Place the salmon on top. Season and butter lightly.
  10. Wrap the parchment around the salmon
  11. Seal the parchment.
  12. Bake at 400 degrees for 30 minutes, testing for doneness.