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The Easy Baked Salmon Wrap You'll Want for Dinner Every Night

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Photo: Ted Cavanaugh

If the weeknight post-workout dinner had a patron saint, it would be parchment. Fold the workhorse into a quick pouch, toss in fresh ingredients, bake, and bingo—an easy, low-fuss meal in minutes. Almost any kind of meal works in a parchment packet. (Here are three very different options.) Just be sure to use boneless skinless meat and fish and slice heartier veggies into thin, quick-cooking pieces. This baked salmon en papillote is a perfectly seasoned and incredibly easy. (But before buying that salmon, get all the info on wild-caught vs. farm-raised fish.)

Miso-Lime Salmon with Couscous, Broccolini, and Peppers

Serves: 2
Prep
time: 5 minutes
Total time: 20 minutes

Ingredients

  • 2 tablespoons sweet white miso
  • 2 tablespoons lime juice
  • 4 tablespoons whole wheat couscous
  • 1 cup sliced bell peppers
  • 1 bunch broccolini (about 5 ounces)
  • 1/4 teaspoon salt
  • freshly ground black pepper
  • 4 teaspoons olive oil
  • 2 8-ounce skinless, boneless salmon fillets

Directions

  1. Preheat the oven to 400°. Cut two 15-inch-square pieces of parchment. In a small bowl, whisk together miso and lime juice.
  2. In the center of each piece of parchment, layer half the couscous, peppers, and Broccolini; season with salt, add pepper to taste, and drizzle with 2 teaspoons oil. Place a piece of salmon on each pile of vegetables and drizzle each with half the miso-lime dressing.
  3. Bring two sides of each parchment sheet together; fold over down the middle to seal and create rectangles. Fold open ends under and tuck beneath the packets. Transfer to a large baking sheet. Bake for 15 minutes, until salmon flakes easily and vegetables are tender.

  4. Transfer packets to plates and open parchment.

Nutrition facts per serving: 547 calories, 25 g fat (3.5 g saturated), 29 g carbs, 51 g protein, 5 g fiber, 887 mg sodium

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