Parchment Baked Salmon is a quick way to get dinner together on a weeknight. It also has the bonus of easy clean up too. Everything is done in a single package on parchment that can go straight into your organic waste green bin when you are done!
Another bonus is that this baked salmon recipe excludes all the common allergens and is “elimination diet” friendly.
Salmon is also an excellent source of omega 3 fatty acids. It is supportive of heart health, brain and mood health as well as joint health. In addition, a high level of omega 3 fats helps to reduce inflammation in the body.
Feel free to vary up the vegetables with what you enjoy and have on hand.
Parchment Baked Salmon and Vegetables
- 2 zucchini sliced thinly
- 2 carrots sliced thinly sliced thinly
- 2 tsp avocado oil or ghee
- 4 tsp water
- 2 boneless, skinless salmon filets less than 1 1/4" thick
- 1 clove garlic diced
- sea salt and black pepper to taste
- Preheat oven to 450F. Toss vegetables with olive oil.
- Tear two sheets of parchment paper and fold in half. Open the sheets and place half of the vegetables onto each sheet on one side of the fold. Add 2 teaspoons of water and place a fillet on top. Top with garlic, salt, and pepper.
- Fold the other half of each sheet over the fish, and tightly crimp the edges. Put packets flat on a baking sheet and bake for 10-15 minutes.
- Remove from oven and check to ensure fish flakes easily with a fork (be careful the steam is hot). Open each pack and place onto plates. Serve & enjoy!