Salmon with Spinach and Feta on Parchment
Recipe By: Theresa Albert-Ratchford

Serving Size: 4
Preparation Time: 20 minutes

Great "wow" factor for when you have company. Substitute aluminum foil for the parchment if you prefer, but the parchment does make a nicer presentation.

Ingredients
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2 pkg (each 10 oz/300 g) frozen chopped spinach, thawed
8 oz (250 g) light feta cheese, crumbled
1 clove garlic, minced
1 tsp (5 mL) dried oregano
4 pieces (4 to 6 oz/125 to 175 g each) fresh salmon fillet
2 pieces fresh salmon fillets (optional extras for lunch)
1 lemon, sliced
12 chives
Salt and pepper to taste

Preparation
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Cut four pieces of parchment paper about 18 inches (45 cm) long. (Cut one extra piece if you are making leftovers for lunch). Set aside.

Squeeze as much water as possible from spinach; break up into bowl. Crumble feta into spinach; add garlic and oregano. Divide into 4 equal mounds; place each in centre of parchment paper. Place piece of salmon on top of spinach. Top with slice of lemon and 3 chives. Sprinkle with salt and pepper.

Lift sides of parchment and fold accordion-style, leaving a couple of inches of space for heat to circulate; crimp edges and place on baking sheet. (Freeze in resealable plastic bags for up to 2 weeks.) Bake on baking sheet in 400 degree F(200 degree C) oven 20 to 30 minutes from frozen, or 15 to 18 minutes if fresh, or until paper turns brown and fluffy and fish flakes easily when tested with fork.

Tips
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For children who are not keen on fish, add 1 tbsp (15 mL) packed brown sugar and 1 tsp (5 mL) butter to each piece of fish. Omit spinach and add whatever vegetable they like: try grated carrots, sliced red pepper or frozen green peas.

This meal stands alone without a starch side dish but if you like try a polenta roll. These rolls are made with whole-grain cornmeal and are normally sold in the deli section or near the dried pasta. They look like a big yellow sausage wrapped in plastic. Simply cut some slices, brush with olive oil and bake on a baking sheet, uncovered, along with the salmon. The round yellow disks will complement the rectangular orange salmon.

If someone in your family hates salmon but you would like to serve this to the rest, simply substitute boneless skinless chicken breasts and proceed with the recipe. Increase baking time to 30 to 40 minutes.

Grab and Go
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Honey Mustard Salmon Sandwich: Mash cooked salmon with 1 tbsp (15 mL) honey mustard and 1 tbsp (15 mL) capers and place on a whole wheat hamburger bun. Wrap and refrigerate for up to 48 hours.