Salmon in parchment with lemon and dill
Gluten-Free, Paleo, Soy-Free
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 Sugar: 0 g.
Contains: Milk, Fish, Tree Nuts