Green cabbage: 150g (1.5 cups, thinly sliced), Salmon fillet: 120g (4 oz), Cherry tomatoes: 100g (1/2 cup, halved), Zucchini: 100g (1 small, sliced), Lemon: 30g (2 slices + 1 tsp juice), Garlic: 6g (2 cloves, minced), Olive oil: 10ml (2 tsp), Fresh dill: 5g (1 tbsp, chopped), Fresh parsley: 5g (1 tbsp, chopped), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Red pepper flakes: 1g (1/4 tsp, optional), Quinoa: 50g (1/4 cup, dry weight)
1. Preheat oven to 400°F (200°C). 2. Cook 50g quinoa according to package instructions. Set aside. 3. Tear off a large piece of aluminum foil (about 12×18 inches) and place it on a baking sheet. 4. In a bowl, toss 150g thinly sliced green cabbage, 100g halved cherry tomatoes, and 100g sliced zucchini with 5ml olive oil, 3g minced garlic, 1g salt, and 1g black pepper. 5. Place half of the vegetable mixture in the center of the foil. 6. Place 120g salmon fillet on top of the vegetables. 7. Top with the remaining vegetable mixture. 8. Drizzle with 5ml olive oil and 1 tsp lemon juice. 9. Season with 1g salt, 1g red pepper flakes (if using), and 3g minced garlic. 10. Place 2 lemon slices on top. 11. Fold the foil over the salmon and vegetables and seal the edges to create a packet. 12. Bake for 18-20 minutes, until the salmon is cooked through and the vegetables are tender. 13. Carefully open the packet (watch for steam). 14. Serve over the cooked quinoa. 15. Garnish with 5g chopped fresh dill and 5g chopped fresh parsley.
