Ingredients:

  • 4 salmon fillets (6 oz / 170g each)
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 large lemon, thinly sliced into rounds
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 cup baby spinach

Instructions:

  1. Place a bed of baby spinach in the center of four 12 x 12 parchment paper squares. Set one salmon fillet on top of the spinach in each square.
  2. Drizzle each fillet with olive oil, then rub the minced garlic, salt, and pepper directly onto the flesh. Top each fillet with two lemon slices and a sprinkle of chopped parsley.
  3. Fold the parchment paper over the fish to create a half-moon shape. Twist and crimp the edges tightly to create a secure seal that prevents steam from escaping.
  4. Place the packets on a large rimmed baking sheet and bake at 375°F (190°C) for 12–15 minutes until the parchment is puffed and the fish feels firm but gives slightly when pressed.
  5. Remove from the oven and let the packets rest for 2–3 minutes before opening to allow residual heat to finish the cooking process.