Herbed Salmon en Papillote with Lemon Garlic Quinoa Recipe

Ingredients

• 3 salmon fillets (6 oz each)
• 1 large zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, trimmed
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 lemon (zest and juice)
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup quinoa
• 2 cups vegetable broth

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare three large pieces of parchment paper, each large enough to wrap a salmon fillet and vegetables.
3. In a bowl, toss the zucchini, cherry tomatoes, and asparagus with olive oil, half the garlic, half the lemon zest, half the lemon juice, dill, parsley, salt, and pepper.
4. Place a salmon fillet in the center of each parchment piece. Top each fillet with the vegetable mixture, then fold the parchment paper over to create a packet, sealing it tightly.
5. Place the packets on a baking sheet and bake for 15 minutes, until the salmon is cooked through and flakes easily.
6. Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce to low heat and cover. Cook for about 15 minutes, or until quinoa is fluffy and liquid is absorbed. Stir in the remaining garlic, lemon zest, and juice.
7. Serve the salmon packets alongside the lemon garlic quinoa, and enjoy.