Salmon in Parchment Paper

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins


4cups arugula or spinach
4-- (6-ounce) skinless salmon fillets
2tablespoons fresh lemon juice
4tablespoons white wine
1/2cup garlic and herb spreadable cheese, such as Alouette
1cup thinly sliced mushrooms
1-- lemon, thinly sliced


  1.  Preheat oven to 400F.
  2. Fold four 15-inch square pieces of parchment paper in half; cut into heart shapes. Unfold and lay arugula next to the fold. Place salmon fillets on top of arugula. Drizzle lemon juice and wine on salmon. Spread cheese on top of salmon. Top with mushrooms and lemon slices. Fold and tightly seal the edges with narrow folds. Place packets on a rimmed baking sheet and bake 20 minutes. Remove packets from oven and transfer to individual serving plates. Cut open packets and serve.

Recipe by Dave DiResta and Joanne Foran.

Nutritional Info *per serving

  • Calories 390
  • Glycemic Load 0
  • Fat 21g
  • Saturated Fat 7g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 4g
  • Cholesterol 130mg
  • Sodium 370mg
  • Potassium 1140mg
  • Carbohydrate 8g
  • Fiber 2g
  • Sugars 3g
  • Protein 42g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 45%
  • Calcium 10%
  • Iron 15%