ingredients:
• 4 salmon fillets (6 oz each)
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, sliced
• 1/2 red onion, thinly sliced
• 1 zucchini, thinly sliced
• 2 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 4 slices of lemon
• 4 sheets of parchment paper (about 15 inches each)
directions:
1️⃣ Preheat your oven to 400°F (200°C).
2️⃣ In a small bowl, mix olive oil, oregano, garlic powder, smoked paprika, salt, and black pepper.
3️⃣ Lay out the parchment paper sheets and place a salmon fillet in the center of each sheet. Brush the salmon generously with the olive oil mixture.
4️⃣ Divide the cherry tomatoes, olives, red onion, and zucchini evenly around each salmon fillet. Drizzle any remaining olive oil mixture over the vegetables.
5️⃣ Top each salmon fillet with a slice of lemon.
6️⃣ Fold the parchment paper into a pouch by bringing the edges together above the salmon and folding them tightly, then tucking the sides underneath. This will seal in the steam as it bakes.
7️⃣ Place the pouches on a baking sheet and bake for 20–25 minutes, or until the salmon is fully cooked and flakes easily with a fork.
8️⃣ Carefully open the parchment pouches, plate the salmon and veggies, and serve immediately.
prep time: 15 mins | cook time: 25 mins | servings: 4 | kcal: 360 per serving
