A quick and easy way to steam fish and veggies at the same time!
Ingredients
4 6 oz pieces of wild caught salmon
12 asparagus spears, trimmed
8 broccolini spears, trimmed
1 shallot, thin sliced.
4 carrots (any color), sliced thin
4 sprigs of tarragon
4 cloves garlic, minced
2 lemons
2 oranges
2 Tbs olive oil
Salt/pepper
Instructions
Prep your veggies. Wash and cut your veggie. If you choose to use longer cooking veggies (like carrots) you’ll need to cut them small/thin and consider steaming/microwaving them for about 2 minutes to partially pre-cook them.
Make your pouches. Take a piece of parchment paper 24 inches long, fold it in half and cut into a half heart shape…so when you open it up it’s a bit heart!
Cut any citrus you are using in half. Slice one half into slices and leave the other half whole so you can squeeze some juice over the fish.
Place the fish, and a serving of veggies, on the unfolded parchment paper (to one side of the fold).
Top the fish and veggies with your seasoning/herbs of choice, a squeeze of citrus, some citrus slices and a drizzle of olive oil.
Seal the pouches by folding the heart in half, and then folding/crimping the edges from the top of the heart to the bottom, until you have a pouch! Be sure to press firmly (maybe running your nail across the folds) to make sure it’s sealed and the steam can’t escape.
Place the sealed pouches on a baking sheet, no need to line or grease the sheet, and cook at 400 for about 15 mins. The cooking time will vary depending on the thickness of your fish.
I prefer to serve the pouches whole…just be careful because when you cut them the steam will escape and it could burn you!
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2018/07/19/citrus-salmon-in-parchment-paper-paleo-whole30/