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Serves 4
Ingredients
For the dressing
- ¼ cup extra-virgin olive oil
- ¼ cup freshly squeezed orange juice
- 1 Tbsp white wine vinegar
- 1 tsp Dijon mustard
- ½ tsp granulated garlic
- Kosher salt
For the salmon
- 1 medium yellow summer squash or zucchini, sliced crosswise into thin circles
- 2 to 3 large Swiss chard leaves, ribs removed, cut crosswise into ½-inch-thick ribbons to yield about 1 1/3 lightly packed cups
- ½ cup cherry tomatoes, thinly sliced crosswise
- 2 tsp extra-virgin olive oil, more for brushing the parchment
- 4 (6-oz) skinless salmon filets
- Kosher salt and freshly ground black pepper
- ¼ cup dry white wine, such as Sauvignon Blanc
- 1 tsp fresh thyme leaves
TIPS:
- Foil is a good substitute if you can’t find parchment.
- Make ahead: You can fill, fold, and seal the packets in advance, storing them in the fridge for up to four hours. This way, all you’ll need to do at dinnertime is pop them in the oven, set the table, and serve.
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