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Citrus Cilantro Salmon en Papillote

Citrus Cilantro Salmon en Papillote

Ingredients

For salmon:

  • 1/4 cup chopped cilantro
  • 4 cloves garlic, chopped
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • 2 - 3 tablespoons lemon juice
  • 1 1/2 tablespoons olive oil
  • 2 salmon filets (4 ounces each)
  • 1/4 cup chopped scallion
  • 1 bunch asparagus, ends trimmed
  • 2 large pieces parchment paper (1 square foot each)
  • 1 large lemon, thinly sliced into rounds

For salsa:

  • 1 mango, peeled and diced
  • 1 cup yellow cherry tomatoes, quartered
  • 1/8 cup chopped cilantro
  • 1/8 cup finely chopped red onion
  • 1/2 teaspoon freshly grated ginger
  • Juice of 1 lime
  • Salt

Directions

  1. Preheat oven to 350 degrees. In a small bowl, mix cilantro, garlic, ginger, salt, cayenne, lemon juice, and olive oil to make marinade. Place salmon filets in an airtight plastic bag with marinade and scallions. Let sit for at least 15 minutes or up to 2 hours.
  2. To make salsa, combine mango, tomatoes, cilantro, red onion, ginger, lime juice, and salt to taste in a bowl.
  3. Divide asparagus stalks evenly between parchment paper. Lay filets on top and top with marinade. Arrange sliced lemon rounds on top. Fold parchment to form a packet. Place on a baking sheet and bake for 20 to 25 minutes. Serve toppped with mango salsa.

Note

  • Recipe provided by Jenessa of JenessasDinners.blogspot.com

Nutrition Information

Per serving: 523 kcal cal., 27 g fat (5 g sat. fat), 49 g carb., 11 g fiber, 32 g pro., 155 mg calcium, 7 mg iron. Percent Daily Values are based on a 2,000 calorie diet

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