Recipe: Salmon Parchment Packs

This is a simple way to cook salmon (not that it’s that difficult to cook no matter what you try!) and the flavor combination is excellent. Enjoy!

03/25/12 - Salmon....mmmmm


8 oz. baby spinach (about 8 cups)
1 tablespoon orange zest
2 or 3 oranges, peeled and sliced thinly (about 1/4 inch)
4 skinless salmon fillets
1 shallot, thinly sliced
salt and pepper
olive oil or canola oil


Preheat oven to 400 degrees. Lay four pieces of parchment paper, about 16 inches apiece, on your counter or table. Divide spinach between them. Then, sprinkle orange zest on top of the spinach, dividing equally. Do the same with the orange slices. Top each with a piece of salmon, then add the shallots. Season well with salt and pepper. Drizzle with about a teaspoon or so of olive or canola oil. Bring long sides of parchment paper together, fold over several times, then tuck ends under. Place the parchment packets on a cookie sheet. (Make sure it has a rim. My packets didn’t leak but it is possible.) Bake in 400 degree oven for 15-18 minutes. Place packets on dinner plates. Folks can eat right out of the parchment, or slide the contents onto their plate.


  • If you don’t have shallots, try a red onion.
  • A print-friendly version of this recipe can be found here.

Many thanks to my photographer!
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