This is such a lame post to have not posted for two weeks!  I must apologize because I have been too busy to put together a suitable post, but this recipe is worth posting now.  It's a delicious, easy way to prepare salmon (or any firm fish) that utilizes fresh ingredients not always commonly found together.  It's titled Salmon and Spinach in Parchment and comes from the April 2012 issue of none other than Everyday Food.  Did I mention you can make this dish ahead, which is wonderfully helpful for those of us pressed for time because we're overcommitted?  Did I mention that it also tastes like you took much longer to make it than 10 minutes plus baking time?  Drew and I are the only ones who ate this, but I bet it'd be a great meal to serve to family and guests alike.

I made this recipe as is, except that I used ground ginger as a substitute for the fresh.  I know that causes me to lose some culinary points, but it's what I had, and it worked.  Also, don't skimp on the parchment.  You'll be amazed at how much room the ingredients take up pre-baking!

The recipe title is a link to the recipe and corresponding picture on the Martha Stewart Website.  I forgot to take pictures, which is why I'm a lame food blogger at times, so please forgive me.  

Salmon and Spinach in Parchment
from Everyday Food, April 2012
serves 4

8 oz baby spinach
1 Tb fresh orange zest
3 oranges, peeled and sliced into 1/4" rings
4 skinless salmon fillets (approx. 6 oz each)
2 inch piece of fresh ginger, peeled and sliced into thin strips (or about 1/2 tsp dried ginger)
1 shallot, thinly sliced
2 Tb extra virgin olive oil
Salt and Pepper

Preheat oven to 400 degrees F.  Cut four pieces of parchment to be 16"x16."  Divide the spinach evenly among the parchment squares.  Place on top of the spinach the orange zest, orange slices, salmon, ginger, and shallot.  Season with salt and pepper and drizzle with olive oil. 

Bring long ends of paper together and fold down 3 times to make a seam. Tuck ends underneath to secure.