Almost there! Two days away from completing the Whole30. I know it’s really bad, but I can’t help but flip through this ebook: Indulge: 70 Grain Free Desserts and pick out the recipes I want to make once this is over. I’m going to blame it on the fact that Valentine’s Day is almost here. I have to say that I’m glad I did the Whole30 during January because it’s mandatory for me to have some chocolate for Valentine’s Day. 🙂 Don’t worry I plan to whip up some Valentine’s Day recipes to share with you on the blog. So stay tuned! Ok, back to the Whole30 and not letting food cravings control you. I’m in charge, chocolate! Take that! For Day 26, I made easy Lemon Dill Salmon in Parchment. When you look at the directions in may seem complicated, but all you do is throw the ingredients in parchment papper and bake. So easy!
Are you doing a Whole30? I’d love to hear about it in the comments below.
Day 26 Meals:
Breakfast: Beef sausage with spinach and mushrooms
Lunch: Leftover Slow Cooker Beef Short Ribs over caul-rice
Dinner: Lemon Dill Salmon in Parchment (recipe below) with zucchini
Day 27 Meals:
Breakfast: Beef sausage with spinach and mushrooms
Lunch: Leftover Lemon Dill Salmon in Parchment (recipe below) with zucchini
Dinner: Spiced Chicken Thighs with yellow squash
Day 28 Meals:
Breakfast: Beef sausage with spinach and mushrooms
Lunch: Leftover Spiced Chicken Thighs with yellow squash
Dinner: Shrimp with Roasted Garlic Cauliflower Mash
My meal plan for the week is the following (Breakfast will usually consist of leftovers or sausage with veggies and Lunch will definitely be leftovers):
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Day 22:
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Dinner
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Buffalo Ranch Chicken Meatballs with carrots, celery, and a side salad
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Day 23:
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Dinner
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Leftovers (I have class this night) |
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Day 24:
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Dinner
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Day 25:
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Dinner
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Day 26:
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Dinner
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Lemon Dill Salmon in Parchment (recipe below) with zucchini
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Day 27:
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Dinner
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Spiced Chicken Thighs with yellow squash
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Day 28:
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Dinner
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Shrimp with Roasted Garlic Cauliflower Mash |
Enjoy!
~Karen
Ingredients
- 3 wild salmon filets
- 3 small zucchini
- 1 Tbsp oil, divided
- 1 Tbsp lemon juice, divided
- 3 Tbsp chopped dill weed, divided
- 6 lemon slices
- Salt and pepper, to taste
- 3 (15" long) pieces of parchment paper
Instructions
- Preheat the oven to 350 F
- Trim the ends of the zucchini and cut them in half, length-wise. Next cut them into 1/2" thick half-moons.
- Fold each pieces of parchment paper in half, width-wise and open them up on the counter top
- Divide the zucchini evenly and place the slices on one side of the fold for each piece of parchment paper
- Top each pile of zucchini with 1 tsp of oil, salt and pepper to taste.
- Top the zucchini with the salmon filets and season with 1 tsp lemon juice (for each filet), salt and pepper.
- Top with 1 Tbsp of dill and 2 lemon slices for each salmon filet
- Fold over the parchment paper to cover the salmon
- Starting with one of the short sides, make 1/2' thick folds until you reach the salmon (2-3 times, making a crease each time). Repeat for the other short side.
- At the opening, fold each corner toward the middle, and fold the top with 1/2" thick folds (2-3 times, making a crease each time)--this will create a crescent moon shape.
- Place the packets on a baking sheet and bake for 15-20 minutes or until the salmon is cooked to your preference.
- To serve, place the packet on a plate and carefully cut a slit into the package to release the steam.
Notes
Net Carb Count*:
Whole30 Lemon Dill Salmon in Parchment: 10 net carbs (for the entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts and gluten information.
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