Salmon fillet: 150g (5 oz), Spinach: 50g (1.5 cups, fresh), Cherry tomatoes: 80g (1/2 cup, halved), Lemon: 30g (2 slices), Garlic: 3g (1 clove, minced), Dill (fresh): 5g (1 tbsp, chopped), Olive oil: 10ml (2 tsp), White wine: 15ml (1 tbsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Cut a large piece of parchment paper and fold it in half. 3. Place 50g spinach on one half of the parchment paper, near the fold. 4. Place 150g salmon fillet on top of the spinach. 5. Season with 1g salt and 1g black pepper. 6. Top with 3g minced garlic, 80g halved cherry tomatoes, and 30g lemon slices. 7. Drizzle with 10ml olive oil and 15ml white wine. 8. Sprinkle with 5g chopped dill. 9. Fold the parchment paper over the salmon and crimp the edges to seal tightly, creating a packet. 10. Place the packet on a baking sheet and bake for 12-15 minutes, depending on the thickness of the salmon. 11. Carefully open the packet (watch out for steam) and serve.
