This no-fuss meal comes together in minutes, and once you get it in the oven, you can sit back and relax until dinner is done. Seasoned with thyme, rosemary, and lemon, this salmon dish is fragrant and tender, and when served with white rice, everything balances out to a tasty and satisfying meal.
2 cups thinly sliced kale leaves
2 small zucchini, sliced
Freshly ground black pepper
1 pound salmon fillets
½ teaspoon paprika
4 fresh rosemary sprigs
4 fresh thyme sprigs
1 lemon, sliced
¼ cup dry white wine
1 Preheat the oven to 450°F.
2 Cut four pieces of parchment paper, each about 12 inches in diameter.
3 On each paper, lay ½ cup of kale leaves, topped with several slices of zucchini. Season with pepper.
4 Season the salmon fillets with paprika, then top each fillet with a thyme sprig, a rosemary sprig, and a slice of lemon. Pour 1 tablespoon of white wine over each fillet.
5 Fold the parchment paper over to join the seams, and crease to form a seal.
6 Bake for 15 minutes. Remove from the oven and let the fillets cool for about 5 minutes before serving.
Substitution tip: In place of the kale, use collard green leaves, with the tough stems removed, to cut the potassium in the dish to 494mg.
Per Serving Calories: 201; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 60mg; Carbohydrates: 60g; Fiber: 2g; Protein: 26g; Phosphorus: 332mg; Potassium: 614mg; Sodium: 144mg