Carving out the time and effort required to successfully meal plan is daunting enough—never mind the creativity that goes into preparing consistently healthy, tasty, and easy meals. For this reason, Natalie Mortimer and Holly Erickson, the chef duo behind , teamed up with to create their . "Raise your hand if you fall victim to food ruts. Figuring out what to make for three meals every day of the week has me stumped all the time," writes Mortimer of their inspiration behind the series.
Her favorite recipe they've created? cooked en papillote. "By creating a parchment paper pouch in which to cook your entire meal, you significantly speed up the cook time and eliminate all the dishes," she explains. "The garlic and ginger on the salmon create a lovely aromatic steam, making this delicious combo infinitely more crave-able and way healthier than my usual lazy go-to's." Bookmark the below recipe for the next time you fall into a food rut:
Ingredients for salmon and vegetables:
Baby bok choy, halved or quartered lengthwise
Shiitake mushrooms, halved
Salmon filets, skinless
Ingredients for ginger garlic marinade:
Small clove of garlic, minced
Fresh ginger, grated
Tamari (or soy sauce)
Seasoned rice vinegar
Salt and pepper
Heat the oven to 375°F. In a small bowl, combine all ingredients for the marinade and set aside.
Prepare the parchment paper by folding a large 18-inch piece in half and cutting it into an oval.
Place the zucchini, bok choy, and shiitake mushrooms onto one half of the parchment topped with the salmon, and then drizzle the marinade.
Fold the parchment paper over the salmon and vegetables. Seal the edges together by folding it closed beginning at one corner, working your way to the other corner, repeatedly making small folds.
Head over to for the full recipe.
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