This recipe is something you can find all over the web. It's an easy dinner to throw together any night of the week very quickly! And it has loads of nutrients while staying low fat and low carb.
I love the heart shaped packet. I think it's just adorable!
After using Cavender's Greek Seasoning for my chicken souvlaki, I couldn't wait to use it again! It was fantastic and easy in this recipe - I didn't even need any other seasoning!
I really should have sprung for the wild caught salmon, but it was a little more expensive and it really didn't look very good at my market. Still, if you care about sustainability, I recommend going that route.
Overall, we loved this meal. It was so simple and absolutely delicious! I meant to serve it with Israeli Cous Cous, but I forgot to make it. Still, this was plenty for us when we just wanted a simple dinner. Feel free to mix up the type of fish or veggies - it would work with anything! Next time I might try a spicy version with cayenne!
Salmon and Veggies in a Parchment Packet
1 zucchini, sliced
1 summer squash, sliced
1 small Japanese eggplant, sliced
1/4 Vidalia onion, sliced
1 bell pepper (I used orange), sliced
2 pieces of salmon
fresh squeezed lemon juice
Preheat the oven to 400 degrees F.
Cut parchment paper in 2 large hearts (big enough to hold half the veggies and a pieces of salmon), then fold in half.
Place half of the veggies on each piece of parchment. Sprinkle with greek seasoning.
Place the piece of salmon on top and season with greek seasoning. Drizzle everything with olive oil.
Close the parchment packet and seal the edges. Bake 20 minutes or until fish is fully cooked and flakes with a fork.
Open packets and squeeze lemon juice over the top of each piece of salmon/veggies.