Orange Ginger Salmon en Papillote
Ingredients
- 1 orange, zested and juiced
- 3 garlic cloves, microplaned
- 1-inch fresh ginger, microplaned
- 1 tablespoon toasted sesame seeds
- ¼ teaspoon sea salt
- ¼ cup coconut aminos or tamari
- 1 ½ tablespoons avocado oil
- 4 (6-ounce) wild-caught salmon fillets, cut into 2-inch pieces
- 2 bok choy, cut lengthwise into quarters
- 1 bunch green beans (about 2 cups)
- 1 spicy red chili pepper, thinly sliced
Optional Equipment
- Kitchen twine
Method
Step 1
Preheat the oven to 425°F.
Step 2
Combine the orange zest and juice, garlic, ginger, sesame seeds, salt, coconut aminos, and avocado oil in a mixing bowl.
Step 3
Pour the orange mixture over the salmon in a bowl and set aside while preparing the veggies.
Step 4
Divide the bok choy and green beans amongs 4 square sheets of parchment paper, followed by the salmon pieces, then finish with the sliced chili.
Step 5
Close the parchment papers by wrapping them around the salmon like a candy wrapper, seal using kitchen twine. Alternatively, if you don’t have kitchen twine, you can fold the parchment around the salmon and tuck it underneath. Transfer onto a sheet pan or baking dish and bake in the oven for 15 minutes.
Step 6
To serve, lay one papillote per plate and pull the parchment paper open in the center.
Nutritional Information
Nutritional analysis per serving: Calories: 406, Total Fat: 16g, Saturated Fat: 2g, Cholesterol: 90mg, Sodium: 882mg, Carbohydrates: 22g, Fiber: 6g, Sugars: 12g, Protein: 44g, Net Carbs: 15g
