Monday, September 1, 2014
I can't take credit for this recipe, this was a dish I had over at Michael and Sarah Paskin's house for dinner one night during the week. My seabass recipe from earlier in this blog is similar in concept, but I just love that this whole meal is in one packet! Literally takes 5 minutes to prep, and walk away for 30 minutes. Tons of flavor, very healthy, and it has become a staple in my weekly line up!
Prep Time: 5 minutes
Cook Time: 30 minutes
2 Salmon filets (I normally get about 1 pound and split it in half)
2 Whole carrots, peeled and cut into little half moons
2 Green onions, chopped
10 Cherry tomatoes, washed and left whole
Brown rice, steamed
Salt & Pepper
Preheat the oven to 375 degrees. I also normally start my rice cooker as soon as I turn the oven on. If you don't have one they're about $20 and worth it for perfect cooked rice.
Lay down a sheet of foil and then put a sheet of parchment paper on top. Do this twice. You want each fish to have its own packet. Put half of the carrots, green onions, and cherry tomatoes on each sheet. Lay the salmon on top of the veggies. Grind salt and pepper on top of each, and then sprinkle about 1/4 teaspoon dill on each fish. Then drizzle each fish with about 1 Tablespoon olive oil. Wrap the parchment paper around the fish (doesn't need to be pretty). Then wrap the foil around the parchment package trying your best to seal it up. DONE!
Throw it in the oven for 30 minutes and walk away. Once the fish is finished, pull out the packets and unwrap carefully. The fish should easily flake with a fork. Put steamed brown rice in the middle of a plate and slide everything in the packet onto the plate.
Bon appetite! (preferably with a nice glass of white wine :)