Salmon Baked in Parchment with Orange, Zucchini, and Summer Squash
Quick, healthy, and easy! Bake salmon to tender perfection in a packet with all of your favorite seasonal vegetables!
Servings: 4 Servings
Calories: 380kcal
Ingredients
- 4 "12"”x18” sheets of parchment paper
- 2 medium zucchini thinly sliced
- 2 medium summer squash thinly sliced
- 4 six-ounce salmon fillets
- .125 tsp salt
- .125 tsp freshly ground black pepper
- 2 garlic cloves thinly sliced
- 2 tablespoons finely chopped parsley
- 8 teaspoons olive oil (I like California Olive Ranch
- 1 large orange skin removed and sliced into rounds
Instructions
- Preheat the oven to 350 degrees F.
- Lay a square of parchment paper on a clean work surface. Fold the parchment in half, creasing the paper, then open it like a book. Put a quarter of the sliced zucchini and a quarter of the summer squash in a mound on one side of the crease on the parchment paper and season with salt. Lay one fillet of salmon on top of the vegetables and season it with salt and pepper. Arrange a quarter of the garlic slices over the salmon. Sprinkle with a quarter of the parsley.
- Drizzle 2 teaspoons of the olive oil over the top of the salmon and vegetables and arrange a quarter of the orange slices over the top.
- Fold the parchment over the salmon to close. Fold the unsecured edges inward and over one another until you have formed a half moon shape. Put the sealed parchment packet on a baking sheet and repeat the assembly process with the remaining salmon fillets.
- Bake for about 18 minutes. Serve immediately in the packets or transfer the salmon and vegetables to serving plates and pour the sauce in each packet over the top.
Notes
Feel free to substitute other fish--halibut would work beautifully. Also, lemon can be used in place of the orange with similar results.
Adapted from Simply Recipes
Nutrition
Calories: 380kcal | Carbohydrates: 14g | Protein: 36g | Fat: 20g | Fiber: 4g | Sugar: 9g