Lemon Herb Salmon and Zucchini Salad
I made this for my moms birthday…along with a few other things for the picky people of the house…but this is what my plate looked like.
1 1/2 to 2 lb piece of salmon, cut into 5 servings
5 Tbsp lemon juice
5 Tbsp olive oil
1 handful of fresh thyme sprigs
2 tsp pepper
2 tsp salt
2 tsp oregano
1 tsp cayenne pepper
4 Tbsp capers
egg wash: 1 egg and 1/4 cup water whisked together
For the zucchini:
1 Tbsp salt
1 Tbsp pepper
1 Tbsp garlic powder
1/4 cup Parmesan
Preheat your oven to 350 degrees.
Cut 5 large pieces of parchment paper…big enough to make a pouch around 1 piece of salmon.
Remove the skin from your salmon, and cut into 5 serving sizes. Mine came out to be the size of the above.
Start with 1 piece of parchment paper, and put 1 piece of salmon on the bottom half. Season the salmon with pepper, salt, oregano and cayenne. Pour 1 Tbsp of olive oil and 1 Tbsp lemon juice over the salmon. Place about 6 thyme sprigs on the fish, and top with a few capers.
Brush all 4 sides of the parchment paper with your egg wash, and fold the paper in half, over your salmon, Roll the edges together, and once you get to the end, fold the corner underneath so it doesnt unravel when baking.
Repeat this with the other 4 pieces of salmon. I hope I am explaining this correctly lol. Next time I will take pictures and put them up.
Place the 5 fish pouches on a baking sheet, and place in the refrigerator.
Now make the zucchini…
Use a mandolin slicer on medium thickness, and cut your zucchini vertical so you get long slices.
Spray 2 cookie sheets with cooking spray, and place the zucchini strips on the tray side by side.
Season the zucchini with the salt, pepper and garlic powder. Then sprinkle the parmesan cheese on the top.
Bake for approximately 30 minutes…just until the zucchini edges are slightly crisp and the parmesan starts to turn golden brown.
Remove from the baking sheets, and roll up each strip and place in a serving bowl.
Now, place your salmon pouch tray in the oven and bake for 13 to 15 minutes.
To serve, remove the salmon from the parchment paper, and take the thyme sprigs off the top. Put a few zucchini on the side.
Recipe makes 5 servings.
Each serving has 6.2 carbs