This is an incredibly simple, healthy, almost zero-prep meal that can be made easily in about 30 minutes. The salmon packets can even be prepared and folded ahead of time so they can just go directly in the oven right before you’re ready to eat.
The cooking method is extremely forviging and flexible so this works with a variety of different fish and vegetables. I have used snapped asparagus spears instead of the spinach, and various different fleshy white fish in place of the salmon, and it always turns out great.
- 2 servings
- 5 mins
- 20 mins
- 25 mins
- 2 8 ounce salmon fillets
- 10 ounces baby spinach, washed
- 2 Tbsp. butter
- 1 shallot, diced
- 2 tsp. lemon juice
- 1/4 cup white wine
- Preheat the oven to 400 degrees.
Cut two rectangular 12" by 18" pieces of foil and fold up the corners to make a bowl shape.
- Melt the butter and brush a small amount on the bottom of each foil bowl.
Divide the baby spinach evenly between the two bowls and place the salmon fillets skin side down on the spinach. Top with the diced shallots, lemon juice, white wine, and remaining butter.
Crimp together the top of the foil to tightly seal each packet and place on a rimmed baking sheet.
- Bake for 20 minutes.
- Serve the packets on plates to be eaten immediately. Be careful opening the packets as the steam and liquid inside are extremely hot.