1 pound fresh or frozen halibut fillets
1 teaspoon garlic pepper, McCormick®
1 box (10-ounce) frozen organic cut spinach, thawed, Cascadian Farm®
1⁄4 cup chunky salsa, Newman’s Own®
4 slices organic lemon
8 slices jalapeño chile pepper
Thaw fish, if frozen. Preheat oven to 400°F. Rinse fish under cold water and pat dry with paper towels. Cut into 4 serving-size portions. Sprinkle with garlic pepper; set aside. Cut four 12×10-inch pieces of parchment paper or aluminum foil; set aside. Squeeze excess water from spinach.
Place one-fourth of the spinach on a sheet of parchment paper. Top with a piece of fish. Add 1 tablespoon of the salsa, a lemon slice, and two slices of chile pepper. Fold parchment over fish; seal packet with a double fold on each edge. Repeat to make 4 packets. Place packets on a baking sheet.
Bake fish in preheated oven for 16 to 20 minutes or until fish flakes easily when tested with a fork. Do not overcook.