Salmon Baked in Parchment - and Flourless Ginger Snap(ish)s!

I like baking in parchment - it's a super easy cleanup and if you are baking for multiple folks you can cutomize what spices/flavors go into each packet.

So, TG and I julienned carrots, zucchini, bell pepper, and peeled some thin slices of parsnip.

Heat up oven to 400.

On a sheet of parchment paper, place a piece of salmon, sprinkle with salt and pepper, add some lemon juice or olive oil, pile on the veggies, top with spices (fresh if you have them) like basil or dill.

Veggie dog-piled salmon.

Fold up the parchment like you're making a foil packet dinner.  I tuck the ends under the fish packet itself to hold it closed.

Bake for 20-25 minutes, until fish flakes easily.  Take care opening the packets - there is a lot of steam and you might get a fish facial.

Dessert:
Flourless (non-snappy) Ginger Snaps from Purely Primal
1.5 cups almond flour
1 cup almond butter
1 egg
grated ginger (We a bigger-than-thumb-sized piece.  Should have used more.)
pinch of salt
pinch of baking soda
1/4 cupish honey

Combine all the ingredients, drop onto a cookie sheet and mash down, cook on 350 for 8 minutes.  We put some raw almonds in the top center of one of the sheets and they turned out nicely.

Review:  Delicious, and a good base.  They're not snappy, they're soft.  I'm a huge ginger fan, so it could have used more ginger, maybe more fresh as well as some ground.