This is such a simple and delicious supper, and will forever be in my go-to arsenal; especially during the spring and summer when we’re craving freshness!
Sealing ingredients in a parchment pouch traps moisture and flavor….and unwrapping to find a delicious meal inside is just fun! This would be an easy dinner party main dish because you can assemble the pouches ahead of time and serving is simple when everyone gets their own pouch.
The following serves 2 (Compliments of Everyday Food):
- 4 cups baby spinach
- 1/2 Tbsp grated orange zest (I didn’t measure, just used the zest of 1 orange)
- 1 medium-large orange peeled and cut into 1/4-inch-thick rounds (use same orange that you zested)
- 2 skinless salmon fillets
- About 1 Tbsp fresh grated ginger
- 1 shallot thinly sliced
- Course salt and pepper
- 1 Tbsp extra-virgin olive oil
- Splash of dry white wine
Preheat oven to 400. Whisk olive oil, orange zest and ginger in a small bowl. This was my trick, the recipe originally called for a 1-inch piece of ginger, cut into thin strips and then layering all the ingredients in the pouches….I thought the thick marinade/glaze was easier and would provide more flavor. If you want to gild the lily like I did, add a splash of dry white wine to the marinade too!
Divide spinach among two, 16-inch long pieces of parchment paper. Top with orange slices, salmon and shallots. Next brush the marinade equally over both fillets and season with salt and pepper.
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.