Wild Salmon in Parchment Paper
Why Wild? Because throughout their short lives, salmon swim from fresh water into the ocean and back into fresh water again getting and delivering nutrients along their way. They 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! Enjoy at night with a glass of wine and no other carbs (maybe some greens instead) if you are watching weight and/or trying to lose fat, or pair with wild rice or sweet potato for a power lunch or enjoy over oats for a savory breakfast bowl. If you have the carbs, make sure your beverage is water or tea or coffee with only a splash of dairy/non-dairy milk. Are you a practitioner? Check out our all-in-one system to grow your business.
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.
