Go Back
Wild Salmon in Parchment Paper

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.
Print Recipe Pin Recipe

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.