Salmon in Parchment

This had to be the easiest dinner I've ever made! It came together in a matter of minutes. It also is very low in fat because the fish and veggies are steamed inside their parchment packet. The parchment locks in the moisture so your fish will not dry out.

Serves 4

4 skinless salmon fillets
8 oz of baby spinach(1oz equals about 1 cup)
zest of 2 oranges
3 oranges peeled and sliced into rounds
2 inch piece of ginger, peeled and sliced into thin strips
2 shallots, thinly sliced
salt and pepper
extra virgin olive oil

Preheat the oven to 400 Lay out 4 16 inch long pieces of parchment paper. Lay about 2 cups of spinach in the center of each piece of parchment. Divide the oranges slices evenly among each parchment and lay them on top of the spinach. L

ay some of the sliced shallots and ginger on top of the orange slices. Sprinkle all with salt and pepper and drizzle a small amount of olive oil over all. Lay a piece of salmon on top of all. Sprinkle with salt and pepper. Lay a few pieces of leftover ginger and shallots on top of the fish. Sprinkle the orange zest over the fish. Finish with a drizzle of oil over each piece of fish. Bring the long ends of each piece of parchment together and fold down about three times. Tuck the ends underneath the packet and lay it on a rimmed baking sheet. Repeat with the other three packets. Bake for 15-18 minutes. Open the packets and transfer the contents to individual plates. Serve with carrot, cranberry couscous.