In order to bring you the best organic produce, some ingredients may differ from those depicted.
Salmon in parchment with lemon and dill
Gluten-Free, Paleo, Soy-Free
2 Servings, 580 Calories/Serving
Fish baked in parchment looks so elegant, people often assume it must be hard to do. But it’s not only easy, it also there’s one less pan to wash. For an equally show-stopping side dish, seared slices of summer squash are drizzled with sweet-smoky romesco sauce.
In your bag
- 1 to 2 shallots
- 1 fennel bulb
- 1 lemon
- Two 6-ounce wild Alaskan salmon fillets
- 2 sheets parchment paper
- 2 tablespoons unsalted butter (optional)
- ¾ pound summer squash
- Fresh dill
- ¼ cup romesco (roasted peppers - almonds - fresh garlic - sherry vinegar - sweet smoked paprika - olive oil - salt - pepper)
Calories: 580, Protein: 42 g, Fiber: 6 g, Total Fat: 38 g, Monounsaturated Fat: 20 g, Polyunsaturated Fat: 5.5 g, Saturated Fat: 6 g, Cholesterol: 75 mg, Sodium: 590 mg, Carbohydrates: 17 g, Added Sugars: 0 g.
Contains: Milk, Fish, Tree Nuts
Wash produce before use
Prep the shallot, fennel, and lemon
- Peel and thinly slice the shallot.
- Thinly slice the fennel.
- Cut half the lemon into thin wheels; juice the other half.
Prep the salmon
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
Assemble and bake the packets
Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the salmon is tender when pierced with a skewer or sharp knife, 18 to 20 minutes. While the salmon cooks, prepare the squash and dressing.
Cook the squash
- Trim the ends from the squash; cut on the diagonal into ¼-inch-thick slices.
Make the lemon-dill dressing
- Coarsely chop the dill.