Supple salmon filets meet colorful spiralized veggies, zucchini coins, herbs and a kiss of orange for a superhealthy oven-baked meal.
Ingredients
- 2 cups spiralized carrots and beets
- 2 cups ½-inch-thick slices zucchini
- 3 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 pound skinless salmon fillets, cut about ¾-inch thick
- 1 recipe Citrus-Thyme Spice Mix (see recipe, right)
- 1 orange, cut into wheels
- 2 tablespoons chopped fresh basil and 1 tablespoon chopped fresh chives
Instructions
- Preheat oven to 400°F. In a large bowl combine spiralized carrots and beets, sliced zucchini, oil, salt and pepper. Divide mixture among four 15-inch square sheets of parchment paper.
- Rinse salmon with cold water; pat dry with paper towels. If needed, cut fillets into four equal pieces. Sprinkle tops of salmon with Citrus-Thyme Spice Mix. Place salmon atop vegetables. Top fish with orange wheels.
- For each packet, bring up two opposite sides of parchment and fold several times over food. Fold ends of parchment to completely enclose the food. Place packets on a large baking sheet.
- Bake for 14 to 18 minutes or until salmon flakes easily when tested with a fork. Carefully open packets to test doneness. Fold packets closed if more baking time is needed. To serve, transfer food from packets to serving plates.
Notes
Citrus-Thyme Spice Mix: Combine 1 teaspoon finely shredded orange peel, ¾ teaspoon dried thyme, ¼ teaspoon garlic powder, ¼ teaspoon salt and ⅛ teaspoon black pepper.
PER PACKET: 272 cal, 11g fat (7g mono, 2g poly, 2g sat), 56mg chol, 531mg sodium, 14g carb, (4g fiber, 7g sugars), 28g protein
