Parchment-baked salmon with spinach and egg
- 2 2 large egglarge eggs
- ice cubeice cubes and water
- 5 oz. 140 g chopped, frozen spinach, divided into equal portions
- ground nutmeg, for seasoning
- 2 oz. (52⁄3 tbsp) 55 g (80 ml) finely chopped, , divided into equal portionsfinely chopped, , divided into equal portions
- 10 oz. 280 g salmon, boneless fillet, skinned, cut into 1" (2.5 cm) pieces, divided into equal portionssalmon, boneless fillets, skinned, cut into 1" (2.5 cm) pieces, divided into equal portions
- salt and ground black pepper
- 1 oz. 28 g butter, thinly sliced
- 2 tbsp 2 tbsp finely chopped, fresh chives
- Preheat oven to 375°F (190°C). Set aside a large, rimmed baking tray, and large, rectangular sheets of parchment paper (one per serving).
- Place the eggs in a saucepan, and fill with water, about 1 "(2.5 cm) over the eggs. Bring to a boil over high heat. Once boiling, turn off the heat, cover, and sit for 8 minutes. Meanwhile, fill a medium-sized bowl with ice and water. Using a slotted spoon, transfer the eggs to the ice water to cool, for about 10 minutes. Peel the eggs, roughly chop, and divide into equal portions. Set aside.
- Level the spinach in the center of each parchment paper. Sprinkle the chopped onion and nutmeg on top.
- Place the salmon and egg pieces on top of the vegetables. Season with salt and pepper, and top with the sliced butter.
- Fold one long end of the parchment paper over the ingredients, and lift the other long end over the folded portion. Squeeze and twist the paper tightly on both ends, to seal the pouch.
- Place on the baking tray, and bake on the middle rack for 15-25 minutes, or until cooked to desired doneness (see Tip).
- Serve with fresh chives sprinkled on top.
Baking times will vary, based on the thickness of the salmon fillets; less time will be required for thinner fillets.
We used fresh salmon fillet for this recipe, but you can also use smoked salmon or other fresh fish such as cod or tilapia.
You can also switch out spinach for sugar snaps, lightly blanched green beans, or thinly sliced raw zucchini.
Add a dollop of sour cream on top if you wish!