Salmon and summer squash in parchment with Mediterranean farro salad
Mediterranean, Diabetes-Friendly, Soy-Free
25 – 40 Minutes
In this Williams Sonoma collaboration, we quickly bake salmon and vegetables in parchment packages, which are unwrapped like gift boxes at the table.
In your bag
- ½ cup farro
- 1 organic summer squash
- ½ teaspoon dried thyme
- Fish options:
- 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 1 organic lemon
- 2 sheets parchment paper
- 4 or 5 sprigs organic fresh mint
- 2 ounces organic baby spinach or other leafy greens
- 2 tablespoons crumbled feta
Baking foods in parchment brings out their natural flavors and keeps in their nutrients. By using this combination of moist and dry cooking techniques, the natural juices and nutrients are locked in while the foods cook at high heat.
Calories: 490, Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 4g, Saturated Fat: 4.5g (23% DV), Cholesterol: 60mg (20% DV), Sodium: 260mg (11% DV), Carbohydrates: 35g (12% DV), Total Sugars: 3g, Added Sugars: 0g (0% DV).
Contains: Milk, Fish, Wheat
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.