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Parchment Baked Salmon with Spinach

Easy and healthy parchment salmon baked with spinach and ginger-garlic sauce: a 20-min recipe of a delicious, quick and nutritious go-to weeknight dinner. Gluten free, low carb, paleo.
Course Main Course
Cuisine Asian
Keyword baked salmon, parchment salmon, salmon en papillote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 88kcal


  • brown rice to serve (optional)

For the ginger-garlic sauce:

  • 2 teaspoons grated fresh ginger
  • 2 teaspoon grated fresh garlic
  • 1 tablespoon soy sauce or gluten-free tamari soy sauce
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons lime juice
  • 2 tablespoons rice vinegar
  • 80 ml or 1/3 cup vegetable broth
  • 200 grams or 1 cup roughly chopped spinach

For the salmon:


  • Preheat the oven to 200 °C or 390 °F. Start to cook brown rice as per instructions on the package (optional). Whisk together all the ingredients for the ginger-garlic sauce until combined.
  • Fold 2 square pieces of parchment paper (at least 35 cm or 14 inches wide) in halves an then unfold. Divide the spinach evenly among the sheets of paper, placing it on one side of the crease. Put salmon fillets on top and drizzle with the ginger-garlic sauce. Season with salt and black pepper.
  • Fold the parchment paper as shown on the gif above, making an air-tight pocket. Bake for 12 minutes for medium. Unwrap and sprinkle with black sesame seeds. Serve with rice or other sides. Enjoy!


Store in the fridge for up to 3 days.


Calories: 88kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Sodium: 743mg | Potassium: 577mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9460IU | Vitamin C: 30.5mg | Calcium: 124mg | Iron: 3.2mg