Salmon & Quinoa En Papillote

Quick Information

45 minutes
Gluten Free



1 cup of Lundberg Family Farms Tri-Colored Quinoa

1lb salmon, cut into 4oz fillets, frozen

1 zucchini, sliced into ¼” thick rounds

1 yellow summer squash, sliced into ¼” thick rounds

1 red bell pepper, sliced into thick strips

1 orange, sliced into ½” thick rounds

1 shallot, sliced into ⅛” thick rounds

1⅓ cup of vegetable or seafood broth

1 teaspoon of salt

½ teaspoon of black pepper, ground


Preheat oven to 400F.

Cut 4 15” x15” squares of parchment paper. Fold each sheet in half, and then tightly fold the sides inward at an angle toward the center of the parchment to form a trapezoid shape, you will want to fold about 2” of parchment on each side to ensure there are no leaks within your pouch!

Thoroughly wash the quinoa under running cold water, until water runs clear. Place ¼ cup of rinsed quinoa into each pouch.

Place a layer of zucchini, yellow squash and bell peppers on top of the quinoa, season with salt and pepper.

Place salmon fillets on top of the vegetables, add 2-3 slices of orange on top of the salmon, then divide shallots equally between the 4 pouches.

Carefully pour 1/3 cup of broth into each pouch, season with additional salt and pepper. Seal the pouch by tightly fold and crimping the top of the parchment paper downward.

Transfer the pouches onto a sheet pan and bake for 25-30 minute or until most of the moisture has been absorbed by the quinoa.

Remove from oven and transfer pouches onto serving plate – carefully unfold the pouch, there will be steam!


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Nutritional Facts

Serving Size: 426g

Amount Per Serving

Calories 370

Calories from Fat 90

Total Fat 10g

Saturated Fat 1.5g

Trans Fat 0g

Cholesterol 60mg

Sodium 660mg

Total Carbohydrates 40g

Dietary Fiber 6g

Sugars 10g

Protein 31g