Mediterranean Parchment Baked Salmon w/ Romaine Dill Salad

Baking in parchment paper is the greatest thing ever. It keeps all the flavours and it's super low maintenance. Basically, you throw all the ingredients together, close the parchment paper up, bake and enjoy. This dish is lemony with a subtle sweet tomato flavour. Refreshing, easy and healthy.

A few pointers on why this recipe is good food good for you.

1. Fish vs. fish. Salmon has huge benefits to maintaining a heart healthy diet. It's packed with omega-3 fatty acids which are great for clearing out bad fat, it helps lower blood pressure, reduce blood clotting, reduce inflammation and helps your brain function. Need I say more?

2. Baking vs. frying. Do not ruin the healthy benefits of salmon by frying it. Avoid the heart clogging cooking techniques and enjoy the benefits of this meaty deliciousness. Plus steam cooking in parchment paper really boosts the flavours of this dish while being low maintenance. Great to do after a long day at work

Skip ahead to the nutritional facts and printer-friendly version of this recipe.

Ingredients:

8-10 oz. wild salmon (portioned)

2 tbsp olive oil

2 sliced shallots

1 sliced lemon

1/4 cup kalamata olives 1/2 pint cherry tomatos

2 sprigs thyme 2 smashed cloves garlic 1/2 cup green beans

1/2 tsp chili flakes (optional) salt and pepper to taste

1 head chopped romaine

4 chopped green onions

1/4 cup chopped dill

1/8 cup olive oil

1 tbsp red wine vinegar 1/2 tbsp lemon juice salt and pepper to taste

10 Easy Steps (Instructions):

Step 1: Preheat oven for 450. Prepare the parchment paper by cutting two large pieces (at least 15 inches long). Fold the paper in half and spray one half with cooking oil.

Step 2: In a bowl, toss olives, tomatoes, green beans, thyme, garlic and shallots in olive oil.

Step 3: Place salmon on the sprayed half of the parchment paper, close to the fold. Season salmon with salt and pepper.

Step 4: Place sliced lemons on top of the salmon. The more lemon slices you place the more lemony the taste, I would say 2-3 slices.

Step 5: Placed tossed veggies on top of salmon. Be sure that each packet has one clove and one sprig of thyme.

Step 6: Close the parchment paper by folding over the fish. Seal by starting at one end, making folds until you reach the other end. It should look like a half moon shape when you're done. Step 7: Lay the packets on a baking sheet and put it in the oven to bake for 10-12 minutes.

Step 8: Start your salad by whisking together oil, vinegar, lemon juice and oregano.

Step 9: Chop the romaine and green onions into thin strips. Add to the dressing and then add the dill. Season with salt and pepper.

Step 10: Your salmon should be ready now. To serve, carefully open the packet. Place the salmon on the plate and top with the cooked veggies and olives. Drizzle on the juice from the packet. Serve with romaine dill salad and enjoy!

Enjoy! Nutritional facts and printer-friendly version of this recipe here.

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