Baked Wild Salmon in Parchment

Serves 1

THIS IS my favorite go-to dish for dinner, no matter how I’m feeling. It’s easy, but doesn’t look it. If you’re hosting a dinner party or even a date for two, salmon in parchment is a true people-pleaser. It gives off a fancy vibe (but isn’t) and makes you feel like you’ve had a meal that was truly made with love. The recipe as written serves one, so it’s great for just yourself, but you can also make as many of the packets as you like—simply scale up the ingredients according to how many people you need to feed. Everyone will love opening up their parchment packet to reveal a delicious dinner.

You can replace the veggies and herbs suggested here with your favorites, or the ones that are seasonal (colored tomatoes and summer squashes are nice for summer, but tomatoes are nightshade vegetables, so avoid them for Pure eating). In this recipe I use mushrooms and spinach, which are hearty and warming in colder weather. You can also use another fish if salmon isn’t to your taste, but use a similarly firm-fleshed fish like halibut or cod. This dish is packed with goodness, great fats, and protein and is always in my weekly meal plan.

1 fillet wild-caught salmon (or any firm, white, flaky fish), typically 4 to 6 ounces, but use whatever size piece you want to eat

1 small zucchini, peeled, if vegetable skins bother your digestion, and sliced

1 small handful fresh spinach

1 medium portobello mushroom (not the big cap), chopped (or about ¼ cup chopped mushrooms)

2 tablespoons fresh lemon juice

2 tablespoons olive oil or sesame oil

1 tablespoon sesame seeds (optional—only if you can handle seeds)

½ teaspoon ground ginger

½ teaspoon ground turmeric

Himalayan salt

Freshly ground black pepper

Preheat the oven to 375°F. Cut a piece of parchment paper about 12 inches square.

Place the fish in the middle of the parchment and top with the vegetables. Drizzle everything with the lemon juice and oil, then sprinkle with the sesame seeds (if using), ginger, and turmeric. Wrap everything up into a tight package by folding the edge nearest you over the fish, then folding the opposite edge over that. Finally, fold each side underneath the fish.

Bake for about 20 minutes. Carefully unwrap the parchment and test to see if the fish flakes or breaks apart easily. If it still looks raw you can bake the packet for another 5 minutes. Season with salt and pepper and dig in!

VARIATION I also love to make a Mediterranean version of this recipe, with lemon slices, summer squashes, chopped fresh basil, and cherry tomatoes (reserve tomatoes for Clean eating).