Enjoy a tasty and healthy salmon dish, cooked to perfection in a parchment pouch. It’s a flavorful, nutritious, and impressive meal for any occasion. It combines great taste with a unique planned meal approach.

Unique Planned Meal Approach
I emphasize the importance of balanced meals, using the guidelines outlined in my online programs. This recipe adheres to my best practices for combining the optimal amounts of carbohydrates, protein, and fat. The reason? The right balance of foods slows digestion and gives you a steady release of energy – you feel full longer and eat less. And, oh-by-the-way, you have more energy and vitality!
I use wild-caught salmon and organic vegetables to enhance the healthiness of this meal.

Serves 2

Ingredients:           

  • 1/2- 2/3 cup very thinly sliced fennel bulb or leeks, white part only
  • 1/2 -2/3 cup very thinly sliced carrots or shredded
  • 1 teaspoon sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh herb of choice: tarragon, basil, dill, or cilantro (or 2 teaspoons dried herb)
  • 2 (6-8-ounce) salmon fillets, skin and pin bones removed
  • 1 small can mandarin oranges (reserve juice)
  • 2 tablespoons fresh lemon juice or dry white wine
  • 1-2 tablespoons EV olive oil or melted clarified butter (ghee)
  • Parchment paper, or if in a pinch, you can use foil

Directions:

  1. Preheat the oven to 400°F.
  2. Take 2 sheets of parchment paper (24 inches long) and fold in half. Cut a half heart shape, away from the fold. Open the parchment paper to reveal a heart shape on a flat surface. Now you have 2 heart sheets of parchment paper.
  3. In a bowl, toss together fennel or leeks, carrots, and 1/2 of the herb, and salt & pepper.
  4. Lay 1/2 of the vegetable mixture on the parchment in the center to 1 side of the fold, perpendicular to the fold.
  5. Lay 1 salmon on top of the vegetables and season with 1/2 remaining salt, pepper, and herb.
  6. Top with the orange wedges and sprinkle with lemon juice and a little reserved mandarin juice.
  7. Fold the other side of the heart over the fish, and starting at the top of the heart shape, fold up both edges of the parchment, overlapping folds as you move along, so that it’s almost like you’re rolling in the edges. Once you reach the end tip, twist several times to secure a tight seal.
  8. Repeat the procedure with the second piece of parchment paper.
  9. Place each pouch on a baking sheet and bake until the paper is puffed up and golden brown, for about 16-17 minutes. If the salmon is thicker than 1 inch, then bake for about 19 minutes.
  10. Open the parchment carefully! I like to cut one side and then transfer the salmon with veggies onto the center of a plate by sliding it out from the paper using a spatula.
  11. Top with Mandarin juice, melted ghee, and more lemon if desired, and serve.

Enjoy!  

  • Free from wheat, gluten, grains, dairy, corn, soy, eggs, nuts, and sugar.
  • Paleo, Low-Carb, Whole30, and Keto Friendly!

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