Ingredients

• 2 cloves garlic, finely minced
• 1 large onion, halved and thinly sliced
• 1 large zucchini, julienned
• 1 large squash, julienned
• 1 orange bell pepper, julienned
• 1 cup cherry tomatoes, halved
• 2 tbsp extra virgin olive oil
• Himalayan Crystal Salt
• Freshly ground pepper
• 4 – 20” pieces of parchment paper
• 4 – 6 oz pieces wild caught salmon
• 1 lemon, thinly sliced (about 8 slices total)
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• ¼ cup white wine

Common Food Allergens

FREE FROM: wheat, dairy, eggs, corn, soy, nuts, citrus
CONTAINS: nightshades

Nutrition Highlights

• Salmon: excellent source of protein and essential fatty acids
• Vegetables: fiber, vitamins, and minerals

Pair with these Recipes

• Herbed Quinoa

Directions

1. Preheat oven to 425 degrees.
2. Place garlic, onion, zucchini, squash, pepper, and tomatoes in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss to coat.
3. Season salmon with salt and pepper. Place a quarter of the vegetable mixture in the center of each piece of parchment paper, then top with a fillet of salmon. Top salmon with two lemon slices, a sprig of thyme and rosemary, and a tablespoon of white wine.
4. Gather two sides the parchment paper above the salmon and fold down several times. Then fold the open ends inwards to fully enclose the packet.
5. Place the packets on a large baking sheet. Bake about 10-12 minutes, or until salmon is cooked to desired doneness.
6. Remove from the oven. Place the packets on a plate, cut or unroll to open, and serve immediately.