Salmon And Zucchini Baked In Parchment

Salmon And Zucchini Baked In Parchment
Salmon And Zucchini Baked In Parchment is a gluten free, primal, and pescatarian main course. One portion of this dish contains around 38g of protein, 23g of fat, and a total of 427 calories. This recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have butter, coarse salt and ground pepper, lemon, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

1
Preheat oven to 350 degrees. Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.
Equipment you will use
Baking PaperBaking Paper
OvenOven

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Hindsight Wines Chardonnay
Hindsight Wines Chardonnay
Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.
DifficultyNormal
Ready In30 m.
Servings1
Health Score43
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