Fresh salmon topped with vegetables and dill are cooked in a parcel to make a light summer supper. Steamed in its own juices, the fish is succulent and the vegetables are cooked just right.
Once the packets are prepared, the cooking time is only 8 to 10 minutes in a hot oven. The secret is to make sure your oven is at temperature when adding the fish.
Serve the parcels directly at the table so you can get the first delicious whiff as they are opened.
For a quick side dish, toss 1 1/2 cups cooked brown rice (from a microwaveable package) with 1/4 cup snipped parsley, 2 teaspoons olive oil and salt and freshly ground pepper to taste.
This meal contains 587 calories per serving with 34 percent of calories from fat.
• Flaky white fish such as mahi-mahi, grouper, sole or snapper may be used instead of salmon.
• A quick way to chop dill and parsley is to wash and dry the herbs, and snip the leaves with a scissors right off the stem.
• Heat oven to 450 degrees.
• Prepare salmon parcels.
• While salmon cooks, make the rice.
Here are the ingredients you’ll need for tonight’s Dinner in Minutes.
• To buy: 2 (6-ounce) salmon fillets, 1 small package frozen diced onion, 1 small package frozen diced green bell pepper, 1 small package portobello mushrooms (3 ounces needed), 1 small bunch fresh dill (or 1 bottle dried dill), 1 small bunch fresh parsley, 1 package microwaveable brown rice, 1 small bottle dry white wine, 1 roll parchment paper or foil.
• Staples: Olive oil, salt, black peppercorns.
Linda Gassenheimer is the author, most recently, of “Fast and Flavorful: Great Diabetes Meals from Market to Table.” Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.