If you’re like me and HATE cleaning up, you’re going to love this recipe.
If you’ve never made parchment packets before and you hate cleaning up, you’re in for a treat – and your dinner game will never be the same. You’ll want to make all meals in parchment packets!
I’m always looking for shortcuts for dinner now that I have our little bundle of joy to take care of. When Lu gets home from work, the last thing I want to do is spend all my time cooking dinner. And then, once the baby is down to sleep and we’re eating dinner together, the other last thing I want to be doing is spending 10-15 minutes cleaning the dishes (or making Lu do it!)
Parchment packets are the busy home cook’s secret little weapon – and frankly, I don’t make them enough! There’s a really great recipe with spiralized butternut squash and halibut in my first cookbook that I love, though!
Basically, you just load your ingredients in the center of a piece of parchment paper and roll it up! The ingredients steam inside for a truly fragrant, flavorful meal. The rosemary and garlic are all you need for flavor!
The potatoes need to be partially cooked before placed in the parchment paper, because 15 minutes isn’t long enough to cook the noodles all the way through. Once that’s done, just layer everything per the recipe instructions, roll up the parchment paper, and bake in the oven! You’ll only have to clean ONE pan (and a pair of tongs!)
I’m always looking for new ways to cook salmon and I enjoyed this for lunch as a light but filling and nutrient dense meal!
Have you tried parchment packets before? Aren’t they the best?
Nutritional Information & Recipe
Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes
- 2 tablespoons extra virgin olive oil
- 2 medium red potatoes Blade D, noodles trimmed
- cooking spray
- salt and pepper
- 1.5 cups broccoli florets
- 4 sprigs of rosemary
- 2 4oz salmon filets, skinless
- 1 lemon sliced into 4 slices
- 2 garlic cloves minced
- Preheat the oven to 400 degrees.
- Heat a medium non-stick skillet over medium-high heat. Once pan is hot, add the potato noodles, spritz with cooking spray, and season with salt and pepper. Toss and cook for 5 minutes or until beginning to wilt. The potatoes don’t need to cook all the way through, since they will be cooked again with the salmon. Once done, set aside off heat.
- Place a sheet of parchment paper on a flat surface (like your kitchen countertop or a cutting board.) Place half of the potatoes and broccoli on the middle of the parchment paper and season with salt and pepper. Add two sprigs of rosemary and top with salmon, 2 lemon slices, half of the garlic, and a tablespoon of olive oil. Season with more salt and pepper. Roll the parchment pack up and place on a baking sheet. Repeat with the remaining ingredients to make another parchment packet and place on the baking sheet.
- Bake until the salmon is cooked through, about 15 minutes. Serve immediately.