This recipe is elimination diet friendly, meaning, if you're trying to reduce inflammation and avoiding food triggers, you CAN eat the meal! I love tenting fish while I make it ... the flavours are way more intense. And you can even buy parchment pockets now, so you only have to seal one side. It makes for great leftovers on a salad the next day.
I like to add various fresh herbs and even fruit to my fish dishes ... rosemary, lemon, sage. Yum.
2 medium zucchini, sliced thinly
½ pint mushrooms, sliced
2 tsp olive oil
4 tsp water
2 boneless, skinless salmon fillets, no more than 1 ¼ “ thick
½ clove garlic, diced
2 dashes salt
Preheat oven to 450F.
Toss vegetables with olive oil.
Tear two sheets of parchment paper and fold in half. Open the sheets and place half of the vegetables onto each sheet on one side of the fold.
Add 2 teaspoons of water and place a fillet on top. Top with garlic, salt, and pepper.
Fold the other half of each sheet over the fish, and tightly crimp the edges. You're basically making a pocket or package out of the parchment so the fish will steam inside.
Put packets flat on a baking sheet and bake for 10-15 minutes.
Remove from oven and check to ensure fish flakes easily with a fork (be careful the steam is hot).
Open each pack and place onto plates.
Serve & enjoy!
Tip: You can mix up the vegetables or herbs, following your elimination diet protocol.