SALMON AND SPINACH IN PARCHMENT

SALMON AND SPINACH IN PARCHMENT image

Categories Fish

Yield 4 people

Number Of Ingredients 7

8 ounces baby spinach (8 cups)
1 tbsp. grated orange zest, plus 3 oranges, peeled and cut into 1/4-inch-thick rounds
4 skinless salmon fillets (1.5 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

Steps:

1. Preheat oven to 400 degrees. 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 ends 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.