Parchment-Wrapped Salmon with Sweet Zucchini

Dress up ordinary baked salmon with a tangy lemon-balsamic glaze and a dash of fresh marjoram.  Nestled on a bed of sweet zucchini and thinly sliced Vidalia onions, this salmon  entrée  is a complete, healthy meal you can make in less than 30 minutes.

Parchment-Wrapped Salmon with Sweet Zucchini

Gluten Free and Dairy Free

Serves 2

Ingredients
2 large zucchini, thinly sliced
1 small Vidalia onion, thinly sliced
1 Tbsp. olive oil
1/4 tsp. fresh marjoram
2 Tbsp. fresh lemon juice*
1 Tbsp. balsamic vinegar*
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
2 (8 oz.) salmon fillets

 

Directions

1. Preheat oven to 350⁰ F. Lay a piece of parchment paper in a large baking dish.

2.   Place salmon in center of the parchment paper; top with remaining ingredients. Fold parchment over the salmon and seal.

3.   Bake for 15 to 20 minutes or until desired doneness.

Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food. Visit Amie on Facebook, Twitter and Pinterest; she’d love to hear from you!

About Amie Valpone

Amie Valpone, HHC, AADP is the Editor-in-Chief of TheHealthyApple.com; she is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer, Food Photographer and Writer specializing in simple gluten-free and dairy-free “˜Clean’ recipes using whole foods. Amie recently healed herself from six years of chronic pain, exhausting every doctor in the country and Mayo Clinic; she shares her story of how Clean Eating saved her life and inspires you to Clean up your food, too. Amie lives in Manhattan, NYC where she cooks for a variety of clients including celebrities and people with busy lifestyles who enjoy healthy, fresh food.

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6 comments on «Parchment-Wrapped Salmon with Sweet Zucchini»

  1. Barbara Franklin says:

    For you

  2. gold price says:

    Two Ways to Serve: You can either place the packet on a plate and cut it open, or make a slit in the paper and use a large metal spatula to transfer the contents to a serving plate.

  3. Thank you! Great tips on serving!

  4. Colleen says:

    I’m a bit confused. Is there a line of instructions missing here? Do I layer the zucchini and onions on the parchment paper before placing the salmon and other ingredients on it? Or do I only bake the salmon in parchment and then layer the cooked salmon on raw zucchini and onion slices??

    1. Colleen, You are correct with putting the salmon on the paper then the veggies on top then wrap up and bake! Enjoy.

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