Baked Salmon with Spring Vegetables
A healthy, easy and very springtime dish. Baked Salmon with Spring Vegetables can be on the table in about 30 minutes. The entire dish is baked in parchment paper and served this way, so cleanup is a springtime breeze.
Spring is in the air! It really is, because it’s officially spring in a few days (20th March) and I’m ready for the seasonal vegetables and to leave behind the heavy winter foods.
This dish preparation is called en papillote (French for ‘in parchment paper’). It’s a genius way of not only making an easy meal, but there’s very little cleanup. A large piece of parchment paper (about 22 x 12 inches) is folded in half and cut into half a heart shape, so when it’s open it’s a full heart shape. The ingredients are placed just off center close to the round part of the heart. Fold the paper in half and starting at the round end, you fold and twist, tightly to get a good seal. When you get to the pointed end, twist night and tightly. Place the packages on a baking sheet and bake for 20 minutes. You can serve in the paper, or plate the fish and vegetables.
This a customizable dish depending on what fish and vegetables you like. Any firm fish can be used and any vegetables of your choosing or just what you have in the fridge. If you find that you’re out of parchment paper, you an always use foil. This is a perfect, healthy weeknight dinner that can be packaged in the morning and baked off when you get home for dinner.
Wondering what the stripy vegetable is in the pictures? That’s a purple carrot with a yellow center. Carrots come in other colors too and they make a lovely presentation and adds a great pop of color to the dish.
If you’ve tried this Baked Salmon with Spring Vegetables or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers!