Salmon Baked in Parchment with Spinach and Feta

 This is the easiest way to make fish ever. Ever. It’s pretty, packed with flavor, and healthy for you too. The fish basically steams itself in its own juices and whatever else you add to it, and the end result is incredible. Plus, cleanup is minimal, since you can just eat it right out of the parchment if you want. If you’re not a fan of feta, you can skip it, but why not just try it, because spinach and feta is awesome.

SALMON BAKED IN PARCHMENT WITH SPINACH AND FETA (serves 2)
– 2 salmon filets
– 2 cups spinach, divided
– 4 slices lemon
– curls of basil butter
– 1 shallot, sliced
– 2 cloves garlic, thinly sliced
– 1 tbsp EVOO, divided
– Couple crumbles of feta
– Kosher salt & freshly cracked black pepper

1. Preheat the oven to 400.

2. Tear off a decent size of parchment paper. Fold it in half so you know which side you’re going to be working on.

3. Rub 1/2 a tbsp of EVOO on the right side of the parchment paper.


4. On top of that, add 1/2 a cup of the spinach, 1/2 a shallot, sliced, then 1 filet of salmon.


5. Cut a couple shallow slices into the salmon, then season it with Kosher salt & black pepper. Top with 2 of the slices of lemon, 1 clove garlic, sliced, & some curls of the basil butter.

6. Crimp up the ends of the parchment paper so it makes a little pouch. Follow steps 2-6 with the other piece of salmon.


7. Put the parchment packets on a baking tray on the lowest rack of the oven, cook for approx. 20-25 minutes or until cooked through.


8. Open up the salmon packets (don’t toss the juices in the bottom, because they’re the best), carefully arrange the salmon & the veggies on top of some fresh spinach, then add some feta crumbles.  We had this with tuna tartare for one of the prettiest dinners I’ve made in a long time.

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