Salmon in a pouch, braised spinach and chick peas, and a polenta cake

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

white wine

🥗Healthier: broth

💰Cheaper: water

Broth adds flavor without alcohol.

Start by preparing the aromatic mixture for the salmon.

Strip the leaves off the margarm stems and chop them finely.

Rinse the flat leaf Italian parsley, swish it in water to clean, and dry it using paper towels.

Chop the parsley finely, keeping the tip of the knife anchored and moving up and down.

Chop one large garlic clove by smashing it to remove the skin, then chop it finely.

Combine the chopped margarm, parsley, and garlic in a bowl.

Add salt to the aromatic mixture based on the amount of fish being used.

Drizzle a generous amount of extra virgin olive oil into the mixture.

Prepare the salmon by placing it on a piece of parchment paper.

Squeeze fresh lemon juice over the salmon and the aromatic mixture.

Add sliced fresh tomatoes on top of the salmon.

Fold the parchment paper over the salmon to create a pouch and crimp the edges to seal it tightly.

Place the pouch on a baking sheet and bake in a preheated oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens