Salmon Parcels
Delight your taste buds with these vibrant and healthy Salmon Parcels, a perfect weeknight dinner option that's as visually stunning as it is delicious! Tender salmon fillets are nestled atop a colorful array of julienned zucchini, carrot, and red bell pepper, infused with the zesty aroma of fresh lemon slices, minced garlic, and a sprinkle of fragrant dill. Wrapped and baked in parchment paper, this fuss-free cooking method locks in moisture, creating a beautifully steamed dish that’s bursting with flavor and nutrients. Not only is this recipe quick, with just 15 minutes of prep and 20 minutes in the oven, but it also offers an effortless cleanup. Serve the Salmon Parcels directly from their parchment wrapping for a rustic, elegant presentation that’s sure to impress. Perfect for a light, wholesome family meal or an intimate dinner, this dish is a celebration of freshness and simplicity!
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 1 medium zucchini
- 1 medium carrot
- 1 medium red bell pepper
- 1 large lemon
- 2 tablespoons fresh dill
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 pieces parchment paper sheets
Instructions
Preheat your oven to 375°F (190°C).
Wash and pat dry the salmon fillets. Set aside.
Thinly slice the zucchini, carrot, and red bell pepper into julienne strips.
Finely mince the garlic cloves.
Cut the lemon into thin slices.
Place one parchment paper sheet on your work surface. In the center, arrange a layer of zucchini, carrot, and red bell pepper.
Place one salmon fillet on top of the vegetables.
Sprinkle the salmon with minced garlic, a pinch of salt, and black pepper. Add a drizzle of olive oil and a few lemon slices on top.
Sprinkle a small amount of fresh dill over the salmon and vegetables.
Fold the parchment paper to create a sealed parcel. To do this, bring the edges together and fold them tightly, creating a tent-like seal to allow steam to circulate inside.
Repeat the process with the remaining salmon fillets and vegetables.
Place the parcels on a baking sheet and bake in the preheated oven for 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Carefully open the parcels (watch out for hot steam!) and serve the salmon with its vegetables directly from the parchment paper for a rustic presentation.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 4669 mg | 203% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 21.7 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
