Salmon & Bok Choy Parchment Packet
This elegant Salmon & Bok Choy Parchment Packet offers a complete, healthy meal with minimal cleanup. Salmon and baby bok choy steam together with bright lemon, fresh dill, and a hint of garlic, creating a light and flavorful dish.
For 2 servings
Preheat your oven to 400°F (200°C). Tear off two large pieces of parchment paper, approximately 15x18 inches (38x45 cm) each.
Pat the salmon fillets dry with a paper towel and season both sides generously with salt and freshly ground black pepper.
Place one seasoned salmon fillet slightly off-center on each piece of parchment paper. Arrange two halved baby bok choy heads around each salmon fillet.
Evenly distribute the sliced or minced garlic over the bok choy and salmon. Top each fillet with a lemon slice and a sprig of fresh dill.
Drizzle 1 teaspoon of olive oil over each packet's contents, then pour 1 tablespoon of dry white wine or vegetable broth over the ingredients in each packet.
To seal the packet, bring the two longer sides of the parchment paper together over the food. Fold the edges over several times to create a tight seam. Then, fold and crimp the shorter ends inwards towards the center, ensuring a completely sealed pouch.
Carefully transfer the sealed parchment packets to a baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the bok choy is tender-crisp. Cooking time may vary slightly depending on the thickness of your salmon.
Remove the baking sheet from the oven. Carefully transfer each packet to a plate. Use scissors or a knife to cut open the top of each packet, being mindful of the hot steam that will escape. Serve immediately directly from the parchment paper or transfer to a plate.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcrowd:** Ensure there's enough space in each packet for steam to circulate. If making more servings, use additional parchment sheets or cook in batches.
- 2**Seal It Tight:** A well-sealed packet is crucial for effective steaming. Take your time to crimp the edges securely to prevent steam from escaping.
- 3**Customize Your Veggies:** Feel free to swap baby bok choy for other quick-cooking vegetables like asparagus spears, green beans, thinly sliced bell peppers, or snap peas.
- 4**Doneness Check:** The best way to check salmon doneness is with an instant-read thermometer; it should register 145°F (63°C) at its thickest part. Alternatively, gently flake with a fork – it should separate easily.
Adapt it for your goals.
Herb & Spice Profile
Experiment with different herbs like fresh thyme, rosemary, or parsley. A pinch of red pepper flakes can add a subtle kick, or a dash of ginger for an Asian-inspired twist.
Citrus SwapCitrus Swap
Instead of lemon, try thin slices of orange or lime for a different citrusy brightness. A splash of orange juice can also replace the wine/broth.
Protein AlternativeProtein Alternative
This method works beautifully with other proteins. Try cod, halibut, or even chicken breast (sliced thin or pounded) – just adjust cooking times as needed for doneness.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
Salmon is an excellent source of EPA and DHA, essential omega-3 fatty acids known for supporting heart health, brain function, and reducing inflammation.
Nutrient-Dense Vegetables
Bok choy provides a wealth of vitamins and minerals, including Vitamin K, Vitamin C, Vitamin A, folate, and calcium, contributing to bone health, immunity, and overall well-being.
Lean Protein Source
Salmon offers high-quality lean protein, which is vital for muscle repair, satiety, and maintaining a healthy metabolism, all within a low-calorie framework.
Frequently asked questions
Yes, you can use aluminum foil. However, parchment paper is generally preferred for cooking fish as it prevents sticking and avoids any potential metallic taste transfer, especially with acidic ingredients like lemon. If using foil, ensure it's tightly sealed.
