I have been looking forward to this day all month, this afternoon I am leaving for a girls weekend with my friend Jess. There is going to be girl talk, workouts, travel, cooking, wine and I am sure a little craziness will ensue. My bag is packed (carry on only!), I have a stack of magazines, my Kindle is charged and my camera is ready.
I am hoping to get a few posts up this weekend, if not, look for one heck of a recap post
Salmon was on sale at the grocery store this week for $8.99 for wild caught, I had to get in on that deal. Normally it is about $14 a pound for wild caught and I just can’t stand the taste of farm raised. I did a little searching for a unique recipe and came across a salmon in parchment paper and I figured it would be great with spinach and chickpeas.
- 1 bunch fresh flat-leaf parsley
- 1 garlic clove, chopped
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil
- 2 boneless, skinless salmon fillets, (5 ounces each; 1-inch thick)
- Coarse salt and freshly ground pepper
- 1/2 teaspoon crushed red-pepper flakes
- 3 cups baby spinach (6 1/2 ounces)
- 1 cup canned chickpeas, drained and rinsed
- Preheat oven to 400 degrees. Cut out two 12-by-17-inch pieces of parchment; fold each in half crosswise to form a crease, then open.
- Pulse parsley, garlic, and oil in a blender or food processor until a paste forms. Season each salmon fillet with 1/8 teaspoon salt and the red-pepper flakes.
- Rub fish with paste. Divide spinach and chickpeas evenly among 2 parchment pieces, arranging mixture on 1 side of each crease to form a rectangle the size of a salmon fillet; season each pile with 1/8 teaspoon salt and some pepper. Lay 1 fillet on top of each. Fold parchment over ingredients; make overlapping pleats to seal.
- Bake on a cookie sheet, 9-11 minutes. Unwrap, be careful with all the steam!
This was a quick dinner and even quicker for the clean up. I love that! All you need to do is toss the parchment paper when done with the salmon and wash off the cookie sheet. Easy