Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes

gluten freeseafood
Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes

Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes

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!)

Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes

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!

Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes

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!

Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes

Have you tried parchment packets before? Aren’t they the best?


Nutritional Information & Recipe

Garlic Rosemary Salmon and Broccoli Packets with Spiralized Potatoes

Prep Time15 mins
Cook Time15 mins
Total Time30 mins


  • 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.

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Judy Heffelfinger says:
I would use sweet potatoes. More flavor and I feel they're healthier. I definately plan to try this recipe!
Ali Maffucci says:
Sweet potatoes would work well too, although the rosemary flavors go better with the red potatoes! Hope you love the recipes!
geri says:
Great idea for a Vegan meal also TU UR SOOOOOO Talented & Creative I LOVE it
Dolores says:
I love the sound of this and I'm going to do it for dinner tomorrow night. I know I'm going to love it!
Meaghan says:
Let us know how it comes out!! We're sure you're going to enjoy it!
Anonymous says:
This sounds great! I love how you're featuring meals with fish! Please continue to do so!
Meaghan says:
You're so welcome! We're glad you're enjoying them.
Karen Heggs says:
Awesome Ali! Need to try this!!!
Meaghan says:
Yes! You'll love it!
Anonymous says:
Just made this! First of all, SO simple and easy to make!! Second, I am on Whole30 and this meal is compliant (YAY!!) Third, it’s DELICIOUS!!!!! Will be making it again and often :) thank you, Ali!!
Meaghan says:
That's so excellent! Thank you for trying it!
Brittany says:
Making this tonight! Can’t wait!
Julie says:
I'm wondering if there is another veggie noodle that would cook in the same amount of time as the salmon so it wouldn't have to be pre-cooked as the potato noodles are in this recipe?
Maayan Sloan says:
Hi! I’m making this tonight, but just realized I only have tinfoil and not parchment paper, can I use that? Thank you!
Suzy says:
Hi Ali. I made this tonight and it was great! I had cooked often with foil, but not with parchment and wanted to make that switch for a while now. I was amazed that the broccoli steamed up so nicely! Someone commented that it could be made vegan. Could you suggest a substitute for the salmon? I would love to do this more often, as we are about 98% plant eaters and keep trying to move closer to 100%. Thank you so much!
I have made this several times now and LOVE it! I think parsnip noodles would also be good. And maybe asparagus in place of broccoli. This dish is versatile, simple, presents well and delicious. One of my 'go to's' for sure!
Kate Payne says:
This was my first Inspiralized dish to prepare, and it was delicious. I was worried the broccoli would not cook as quickly as the other items so made sure to cut into small pieces. It is a delicious combination of flavors and left very little clean up. Will be making this again!

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.