Learn more about salmon – which kinds are better and what other fish may be a win too in this article.
And if you don’t eat salmon or fish at all, consider meeting with our nutritionist to personalize a plan that gives your body what it needs for optimal weight health.
Delicious Salmon in Parchment Paper
Salmon in the wild eat algae and turn it into different omegas (about 16) including 3,6,9 and vitamin D as well; great nutrients to support better health. Add the power of plants – shiitakes (more D and immune supporting antioxidants), carrots and leek, and you have a better nutrition anytime winner! Learn more about salmon - which kinds are better and what other fish may be a win too in this article.And if you don't eat salmon or fish at all, consider meeting with our nutritionist to personalize a plan that gives your body what it needs for optimal weight health.
Ingredients
Ingredients
- 4 ounces shiitake mushrooms cleaned & sliced
- 3 carrots julienned
- 1 leek
- 1 ½ Tbsp. olive oil
- salt & pepper
- 2 wild salmon fillets skinless (or remove skin) (~4oz. each)
Instructions
Directions
- Preheat oven to 400 degrees. Cut 2 12-by-17-inch pieces of unbleached parchment paper. Fold each in half crosswise to make a crease, then unfold and lay flat.
- Mix mushrooms, carrots and leeks with olive oil and season with salt & pepper.
- Divide veggies evenly among the parchment paper and top each with piece of salmon.
- Add 1 Tbsp. water to each serving. Fold parchment paper over ingredients to create a half-moon shape, making sure all sides are sealed.
- Bake both parchment packets on one rimmed baking sheet for ~10 minutes. Serve immediately.
