Ingredients per packet:
1 6 oz Salmon filet, skin removed
1 packed cup swiss chard leaves, torn loosely
1/2 shallot, sliced
1/2 heirloom tomato, sliced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
2 tablespoons extra virgin olive oil
Preheat the oven to 400 degrees.
Tear a piece of parchment paper 12 - 18 inches long.
Slice the shallot thin, and the tomato in 1/4" slices. In the middle of the piece of parchment paper, layer the chard leaves, tomato, and shallot, in that order. Top with half of the olive oil, kosher salt, pepper, crushed red pepper flakes, and the entire 1/4 teaspoon of dried oregano.
Place the salmon on top of the stack, and top with the other half of the olive oil, kosher salt, pepper, and crushed red pepper flakes.
Tightly fold the parchment paper lengthwise, then tightly roll the ends.
Bake for 18-20 minutes, remove the contents from the parchment paper with a spatula and transfer to a plate, and enjoy!
When it's in between the holidays and you are in major need of a detox ... but the thought of salad is sad because it's cold out and you want something warm - this is the recipe for you! This is the perfect healthy, easy, and savory meal for one or two, or however many, with the only cleanup being tossing the parchment paper in the garbage. I absolutely love this recipe, and would probably make it three times a week if I could!
to receive updates with each new post: