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Salmon Baked in Parchment with Julienne Vegetables and Tarragon

4 servings


Dairy Free Gluten Free Low Sodium Under 30 Minutes

Nutritional Facts Per Serving

28.5 g
2.7 g
0.6 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 300
  • Fat 18.8 g
    • Saturated   3.6 g
    • + Trans 
  • Cholesterol 84 mg
  • Sodium   98 mg
  • Carbohydrate 2.7 g
    • Fibre   0.6 g
    • Sugars  
  • Protein 28.5 g
    • Vitamin A 23 %
    • Vitamin C 48 %
    • Calcium 2 %
    • Iron 5 %


Combine julienne vegetables and tarragon in a small bowl. Combine juices and oil in a second small bowl. Preheat the oven 425 degrees F.
Fold each piece parchment in half and then unfold. Set one piece of that parchment on a work surface. Set a piece of salmon in the centre, bottom half of the parchment. Season the fish with salt and pepper. Top salmon with quarter of the vegetables; drizzle with quarter of the juice/oil mixture. Fold the paper over the fish. Starting at one end, fold the edges of the paper together, overlapping them and pleating them to enclose. Twist the ends of the paper to seal. Set fish on a large baking sheet. Repeat with these steps with remaining paper, fish and flavourings. Bake 12 minutes, until the paper has browned and puffed and the contents are bubbling inside. Transfer fish to plates, cut open with scissors tableside, and enjoy.

Note: Julienne means to cut in thin strips that, in this case, are about 3” long.

Serving Suggestions

The fish and vegetables are cooked in the paper, so all you would need to do is serve the two with a rice or potato dish. The possibilities in our recipe collection include Rice Pilaf with Bell Peppers, Pine Nuts and Parsley; Brown Rice and Mushroom Pilaf; and Nugget Potatoes with Extra Virgin Olive Oil, Garlic and Chives. The latter two recipes yield more than the four portions the fish recipe does, but could easily be reduced to match your needs.

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