Salmon is a rich source of vitamin B12 and omega-3 fatty acids—both vital nutrients that we could use more of in our diets. It’s also a phenomenal source of protein and beneficial fats.
In my home state of Washington, the beginning of spring marks the start of salmon season. As the majestic, silvery beasts begin their migration from the frigid depths of the Pacific Ocean to the scenic rivers from which they were hatched, we humans stock up on cedar planks and pull out our favorite salmon recipes.
While salmon roasted on cedar over a roaring outdoor re is the tastiest way that I know to prepare salmon, this oven-baked recipe gives you all of the tender, flaky salmon flavor that you love with a fraction of the effort. By wrapping each fillet in a little parchment paper parcel, the salmon stays perfectly juicy while being infused with ginger and garlic.
4 (6 oz) salmon fillets
1 tablespoon fresh ginger, grated
4 garlic cloves, thinly sliced
4 scallions, greens only, thinly sliced
1 red bell pepper, seeded and diced
4 lemons, sliced
Preheat the oven to 400°F.
Cut out four 8 × 10-inch rectangles of parchment paper. Place each of the salmon fillets in the center of a rectangle. Divide the ginger, garlic, scallions, bell pepper, and lemon slices evenly among the fillets. Fold both long sides of parchment paper over each fillet, and tuck the shorter edges underneath to form a parcel. Place on a baking sheet and bake for 15 minutes, until flaky.
Calories: 291
Fat: 14g
Carbohydrates: 12g
Sodium: 127mg
Fiber: 4g
Protein: 31g
Sugar: 1g