I got this recipe from EveryDay Cooking. The original recipe used salt instead of soy sauce, but we like it better with soy sauce and a little Sriracha sauce.
8 cups baby spinach
1 Tbsp grated orange zest
3 oranges, peeled and sliced 1/4″ thick
4 skinless salmon fillets (They say 1.5 pounds total, but we like a little bigger piece.)
2 inches of fresh ginger, peeled with a spoon and cut into matchsticks. (1/4 cup)
1 Shallot, thinly sliced
2 tsp soy sauce
1/2 tsp Sriracha sauce
1/8 tsp black pepper
2 Tbsp olive oil
Mix ginger, shallots, oil, sriracha, soy sauce and pepper in a large, flat bowl. Marinate fish in it for 10-15 minutes. Meanwhile, take a nice big piece of parchment for each fish, and put 2 cups of spinach right in the middle. Divide zest and oranges on top of the spinach. Lay fish next. Drizzle remaining marinade on the fish.
Bring the two long edges together and start folding them down over each other. You’ll end up with a long, relatively flat tube. Take the open ends and fold them underneath carefully – don’t let the marinade dribble out.
Bake at 350 for 18 – 20 minutes. If the fillets are smaller, bake them for 16-18 minutes. Open one packet to make sure the fish is cooked and flaky and serve in it’s packet. Serve white rice on the side.