The recipe Spring Veggies w Salmon in Parchment

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Spring Veggies w Salmon in Parchment recipe is a Dinner meal that takes 20 minutes to make. If you enjoy for Dinner, you will like Spring Veggies w Salmon in Parchment!

Spring Veggies w Salmon in Parchment

Spring Veggies w Salmon in Parchment Recipe
Spring Veggies w Salmon in Parchment

4-5 oz Salmon 20 small fresh Asparagus2 large Summer Squash3 medium Zucchini2 oz Shredded Cheese1 tbsp DillSea Salt and Pepper to taste

Spring Veggies w Salmon in Parchment

What Course Is Spring Veggies w Salmon in Parchment?

Spring Veggies w Salmon in Parchment is for Dinner.


How Long Does Spring Veggies w Salmon in Parchment Recipe Take To Prepare?

Spring Veggies w Salmon in Parchment takes 30 minutes to prepare.


How Long Does Spring Veggies w Salmon in Parchment Recipe Take To Cook?

Spring Veggies w Salmon in Parchment takes 20 minutes to cook.


How Many Servings Does Spring Veggies w Salmon in Parchment Recipe Make?

Spring Veggies w Salmon in Parchment makes 4 servings.


What Are The Ingredients For Spring Veggies w Salmon in Parchment Recipe?

The ingredients for Spring Veggies w Salmon in Parchment are:

Summer squash, zucchini, asparagus, salmon and shredded cheese w dill, sea salt and pepper


How Do I Make Spring Veggies w Salmon in Parchment?

Here is how you make Spring Veggies w Salmon in Parchment:

Slice and quarter all squash cut in half asparagusplace veggies first on top of parchmentlightly saltplace 5 oz salmon on top of veggiesseason salmon w dill, sea salt, and pepperplace shredded cheese on the top and wrap up and seal the parchmentPlace in oven for 20 mins @ 375.Eat in parchment and enjoyNumber of Servings: 4Recipe submitted by SparkPeople user DEMAREST79.


What's The Nutritional Info For Spring Veggies w Salmon in Parchment?

The nutritional information for Spring Veggies w Salmon in Parchment is:

  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 281.0
  • Total Fat: 7.6 g
  • Cholesterol: 97.9 mg
  • Sodium: 216.3 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 4.0 g
  • Protein: 43.3 g

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