A delicious, healthy, and easy to clean-up meal that makes 4 servings for your friends and family.
- 1 tsp grapeseed oil
- 2 tbsp soy sauce
- 2 tbsp grated fresh ginger
- 2 tsp Chef Laura’s Mother Harissa spice blend
- 2 tbsp brown sugar
- Pinch of red-pepper flakes
- 2 large zucchini, halved lengthwise and thinly sliced
- 1 fennel bulb thinly sliced (save fennel fronds for garnish) after cooking
- 1 red onion, halved and thinly sliced
- 2 lemons, zested and quartered
- Four 6-ounce wild salmon fillets
- Parchment paper for cooking
- Garnish (optional)
- Preheat the oven to 350°F. Prepare four pieces of parchment (about 15 by 17 inches). Fold each piece in half to make a crease, then unfold and set aside.
- In a small bowl, whisk the grapeseed oil with Chef Laura’s Harissa blend, soy sauce, ginger, brown sugar, lemon zest and red-pepper flakes to combine.
- Build the parchment packets one at a time. On one side of a piece of parchment, place a quarter of the zucchini in an even layer and top with a quarter of the red onion. Squeeze one of the lemon segments generously over the vegetables.
- Place a salmon fillet on top of the vegetables. Brush the salmon generously with the soy sauce mixture and top with 1 teaspoon lime zest.
- Fold the empty side of the parchment over the salmon and then fold the two edges inward toward the salmon, making several creases to fully seal the package.
- Repeat with the remaining parchment and ingredients. Transfer the prepared packets to a baking sheet and bake until the salmon is fully cooked, 16 to 18 minutes
- To serve, remove the fish and veggies from the packets and transfer to plates, or cut slits in the top of the parchment and serve in the paper. Garnish with fennel fronds. Serve immediately.