Lemon Salmon Packets with Zuchinni

Active time: 10min Total time: 35min Servings: 4 Recipe from: Real Plans

Why?

• High in protein - great for muscle growth

• Packed with Omega-3 oils that support brain and hormone health

• Gluten free, dairy free, Auto-immune and menopause friendly

• Anti-inflammatory

• Light and super quick meal - perfect for mid-week!

Ingredients:

• 2 red onions

• 2 zucchinis

• 2 lemons

• parchment paper

• 680 g salmon fillets

• 4 tablespoons extra virgin olive oil

• 1 1/2 teaspoons sea salt, to taste

• 1 bunch fresh dill (or any other herb you like as I’m not a big fan of dill!)

How to prepare

1. Heat oven to 180C. Peel red onions. Slice zucchinis, red onions, and lemons.

2. Prepare pieces of parchment paper. Each piece should be large enough to create 1 parcel per serving to fit the salmon and vegetables inside once folded up.

3. Arrange a layer of zucchini slices on each piece of paper. Cover the zucchini with the sliced onion.

4. Drizzle each serving with 1 tablespoon of olive oil, and season to taste with salt.

5. Place one salmon fillet on top of the vegetables, and season with salt.

6. Top with the dill, and cover with a layer of sliced lemon.

7. Seal the parchment paper well by folding the ends over each other to form a parcel.

8. Bake for 18-20 minutes, or until cooked through. The salmon is cooked through when a meat thermometer is inserted and reads 62C.

9. Place an entire packet on each plate, tear the parchment paper to open, and serve immediately.

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