Ingredients
- 4 each 4 each Alaska salmon, skinless 4oz fillets
- 4 each 4 each Parchment Sheets 10x14
- 4 each 4 each Kale, leaves, shredded
- 1/2 cup 1/2 cup Potatoes, red, sliced
- 1/2 cup 1/2 cup Squash, yellow, sliced
- 1/2 cup 1/2 cup Zucchini, green, sliced
- 1/2 cup 1/2 cup Carrots, sliced
- 1/2 cup 1/2 cup Onion, red, sliced
- 1 1 pint Tomatoes, cherry
- 1 cup 1 cup Sherry
- 1/4 cup 1/4 cup Oil, olive
- 1 1 tsp Salt, kosher
- 1 1 tsp Pepper, black, ground
- 2 each 2 each Lemons, sliced
- 1 1 Tbsp Thyme, fresh picked leaves
- 8 each 8 each Croutons, whole wheat toasted baguettes
Servings:
Units:
Instructions
- 1. Preheat oven to 375 F
- 2. Fold parchment sheets in half so that the new size is 10x7.
- 3. Cut a half-heart shape from the folded side with using as much of the parchment as possible.
- 4. Open parchment and place vegetables inside, dividing evenly between the four parchment sheets.
- 5. Place salmon fillets atop vegetables.
- 6. Blend sherry, oil, salt, and pepper, divide equally between the four parchment preparations.
- 7. Garnish with lemon slices and thyme.
- 8. Bring edges together and fold edges to seal in contents, starting with the rounded side of the parchment and ending at the point.
- 9. Once parchment pouch is completely sealed, bake for 15 minutes.
- 10. Carefully open with scissors and serve with rye toasts.
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