Salmon en Papillote

I know I have told you my secret weapon when cooking fish, but I don't think I have given you a recipe in a while. The no fail way to cook fish is in the oven wrapped in parchment paper. It just holds the flavors so well and is a healthy and delicious dinner option.

One wonderful thing about this recipe is that you can really choose whatever fish you prefer. I love to make snapper or grouper this way, but my fish market was out. Apparently there was some bad weather and the boats couldn't go out. 

I opted for salmon for myself because of the awesome health benefits for the little one. Now that I am 9 months pregnant, I am trying to give her all of the nutrition I can. Hubs is not a salmon fan, so I went with trout for him. 

You can also substitute whatever your favorite vegetables are. If you are a big mushroom fan, toss some of those in the parchment paper. Bell peppers are also another delicious option to use.

Lets bake some fish!

Printable Recipe Here

Salmon en Papillote 

naturally GF/DF

Ingredients:

2 fish filet of your choice

1/2 c grape tomatoes

1 cup fresh spinach

1/2 small sweet onion

1 T capers

juice and zest of 1 lemon

3 T olive oil

2 t whole grain mustard

pinch of salt

1/4 t black pepper

1/8 t cumin

fresh chopped parsley 

What to do:

Preheat oven to 450°.

Cut your onion into long strips. 

Lay two large pieces of parchment paper on the counter. 

Place your fish filet of choice on the bottom, left hand side, of the parchment paper.

Divide your tomatoes, spinach, onion, and capers between the two fish filets.

In a small bowl, whisk together the lemon juice and zest, olive oil, mustard, salt, pepper, and cumin.

Pour half the mixture over each fish.

Now is the important part. You need to make sure the parchment paper is sealed well. Fold the top right corner of the parchment paper down to the bottom left corner.

Starting with the bottom right hand corner, begin to fold/roll up the edge so that it creates a nice seal. 

Continue the folding process all the way around the packet. 

Once you get to the end, fold the final edge under.

Repeat the process with the other filet.

Place on baking sheet and cook for 15-20 minutes. If your fish is pretty thick, it will take longer. 

Once done, careful cut open the parchment packet. Be ware, steam will escape. Don't burn yourself! 

Serve topped with fresh parsley.

Hope you enjoy. Thanks Y'all!

-Wise Wife

Sweet Potato Soup

I have a stuffy nose and cough that I just can't seem to shake, so of course I have been eating lots of soup. I was tired of the chicken noodle, tomato soups that are the go to's when you don't feel well. I absolutely love sweet potatoes so I decided to whip up some of my sweet potato soup. 

It was an easy decision because it is simple and makes enough for leftovers for lunch the next day. I love when I don't have to think about what lunch will be. I often just grab things around the house to put together a "meal."I eat a lot of fruit and hummus.

If you can enjoy dairy, you can substitute the coconut milk for whipping cream and it will make the soup a little creamier.

Sweet Potato Soup

naturally GF/DF

Ingredients:

2 1/2 - 3 pounds sweet potatoes (about 4 medium to large potatoes)

1 can white cannellini beans

3 cloves garlic

4 cups low sodium vegetable broth (1, 32 oz box)

1/2 cup coconut milk

juice of 1 lemon

1 t salt

1/4 t cayenne (you can adjust as you wish)

1/4 t garlic salt

What to do:

Bring a large pot of water to a rolling boil.

While you are waiting for your water to boil, thoroughly wash, peel, and cube your potatoes.

Add your potatoes into the boiling water and allow to cook for 12-15 minutes or until they are fork tender. 

Drain and rinse your white beans.

Mince your garlic.

Once your potatoes are tender, drain and add into blender or food processor. I opted for the blender but either will work. 

Add 2 cups vegetable broth, beans, and garlic into the blender.

Process until smooth.

Add the sweet potato mixture back into the large pot you boiled your potatoes in. 

Shake the can of coconut milk well.  Add in the remaining 2 cups broth and coconut milk. 

Over medium low heat, stir and bring the mixture to a simmer. 

Add in the lemon juice, salt, cayenne, and garlic salt.

Allow the mixture to summer for about 5 minutes so all the flavors come together a bit. 

Top with toasted almond slivers and dig in!

Thanks Y'all!

-Wise Wife