Salmon in Parchment Paper

Some of you who follow this blog know that I am expecting. I will say that this pregnancy has been very different than my last in terms of my relationship with food. With my first, I ate...and ate...and ate some more and loved every minute of it. With this pregnancy, eating has often been a chore, which as an avid food lover, I never imagined saying. I guess those are just a few of my excuses why I haven't posted as much as I would like. However, I think this is a meal that you will really enjoy as it combines elegance with simplicity. It would be a great meal to throw together for company as most of the prep is done ahead of time. You can serve it with a simple salad and bread if you like or alone for an easy, tasty weeknight meal. I hope you enjoy!

Baked Salmon in Parchment
Makes 4 servings

Ingredients:
4 (5-ounce) salmon filets
salt and pepper to taste
1/3 c lemon juice
1/3 c olive oil
1 T minced garlic (optional)
8 oz orzo pasta
1/2 t dried basil leaves
1/2 t dried oregano leaves
4 slices tomato
1/4 c chopped green onions (garnish, optional)
2 oz crumbled reduced-fat feta cheese

Directions:
1. In a glass bowl, season the salmon with salt and pepper, lemon juice, olive oil, and garlic. Marinate 15 minutes while preheating oven to 375.
2. Meanwhile, prepare the orzo according to package directions. Drain and set aside.
3. Cut four large pieces of parchment paper. Divide the orzo onto the middle of each piece. Lay a salmon filet on top and sprinkle with dried herbs. Place a tomato slice on top of the fish and sprinkle with green onions and feta.
4. Bring the sides of the paper to the middle and twist the ends togeher, sealing the packet. Place the packets on a baking sheet and bake 15-20 minutes or until the salmon flakes with a fork.

Smoked Salmon Spread

I LOVE Barefoot Contessa, but I will say she overdoes it on the smoked salmon recipes. I don't know if it is something people really enjoy in the Hamptons or what, but she really likes it. This is one of the only smoked salmon recipes of hers I've tried, and I've got to say it's pretty delicious. The only tweaking I did was to substitute chives for dill. Dill is one of those herbs you either love or hate, and I am not a fan. However, if you really love it, go ahead and dill it up. I think the spread is a great make ahead appetizer and goes well with hard crackers or bagel chips. Oh, and she recommends using Norwegian salmon, saying that it's drier and less salty than other smoked salmon. Of course, if you can't find Norwegian, I am sure another would be fine.

Smoked Salmon Spread

Ingredients

* 8 ounces cream cheese, at room temperature
* 1/2 cup sour cream
* 1 tablespoon freshly squeezed lemon juice
* 1 tablespoon finely chopped chives (or dill, or parsley)
* 1 teaspoon prepared horseradish, drained
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 pound (4 ounces) smoked salmon, minced

Directions

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.