Salmon and Spinach in Parchment

By cheeserohan

Ingredients

• 8 ounces baby spinach (8 cups)
• 1 Tablespoon grated orange zest, plus 3 oranges, peeled and sliced into 1/4-inch-thick rounds
• 4 skinless salmon filets (1 1/2 pounds total)
• 2-inch piece fresh ginger, peeled and cut into thin strips (1/4 cup)
• 1 shallot, thinly sliced
• coarse salt and ground pepper
• 2 Tablespoons extra-virgin olive oil

Preparation

Step 1

1. Preheat oven to 400F. Divide spinach among four 16-inch-long pieces of parchment paper. Top with orange zest and slices, salmon, ginger and shallots; season with salt and pepper and drizzle with oil.

2. Bring long end of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.

3. Place packets on a rimmed baking sheet and bake until packets are puffed and salmon is cooked through 15 to 18 minutes. Transfer packets to plates, pull open, and serve immediately.