Salmon in Parchment

Servings: 4
Prep: 30 minutes


Summary:  XXXX

Served with fresh herbs and vegetables and steamed to tender perfection inside of parchment packets, this salmon dinner certainly feels fancy. 

But the recipe, courtesy of our Dining and Nutrition Services team, is actually quite simple to get on the table. Ready in about half an hour and offering a couldn't-be-easier cleanup (thank you to those mess-containing packets), it's ideal for elevating your weeknight dinners. 

Even better, it supports the health of your heart. 

Salmon is a heart-health superstar, rich in omega-3 fatty acids (the "good fats" that can help reduce your risk of heart disease). 

That's why we're all for easy ways like this one to incorporate salmon in to our go-to meals—especially since eating smart is an important day-to-day part of caring for your heart


Ingredients:  XXXX

1 teaspoon olive oil
4 skinless salmon fillets, about 4 ounces each
1 small unpeeled zucchini, thinly sliced
1 medium tomato, seeded and chopped
1 tablespoon fresh thyme, minced
1 tablespoon fresh rosemary, minced
1 medium garlic clove, minced
1/2 teaspoon coarsely ground black pepper
4 sheets of 12x16 parchment paper


Preparation:  XXXX

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place sheets of parchment on countertop. Drizzle 1/4 teaspoon olive oil over the center of each sheet and brush the sheets to coat.
  3. Place one fish fillet in the center of each parchment sheet, thickest side up.
  4. Arrange zucchini down the fillet and top with diced tomato.
  5. In a small bowl, stir together the remaining ingredients, then sprinkle this herb mixture over fish and vegetables.
  6. Pull the edges of the parchment paper over fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
  7. Place packets on baking sheet in oven.
  8. Bake for for 10 to 15 minutes, depending on how done you’d like to serve the salmon. The packets will puff up slightly with steam.
  9. Use caution when opening packets.
  10. Enjoy!