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Sheet-Pan Orange-Ginger Salmon Foil Packets

Sheet-Pan Orange-Ginger Salmon Foil Packets

Prep time: 20 minutes
Roast: 20 minutes
Serves: 4


  • 1 large carrot, sliced ¼-inchthick crosswise
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 2 cups sliced bok choy
  • 1½ tablespoons olive oil, divided
  • 3 tablespoons fresh orange juice
  • 1 tablespoon honey
  • 2 teaspoons chili garlic sauce
  • 1 teaspoon fresh grated ginger
  • 4 salmon fillets (about 1¼ pounds)
  • Black and/or white sesame seeds for serving (optional)

Directions:

  1. Preheat oven to 400°; tear 4 (12 x 24-inch) foil sheets.
  2. In large bowl, toss carrot, bell pepper, bok choy, 1 tablespoon oil and ½ teaspoon each salt and black pepper. In small bowl, whisk orange juice, honey, chili garlic sauce, ginger, ¼ teaspoon salt and remaining ½ tablespoon oil.
  3. Arrange foil sheets horizontally; divide vegetable mixture onto center of each sheet and top with salmon. Brush salmon with orange juice mixture. For each packet, tightly crimp top and bottom sides of foil over salmon and vegetables; fold and tightly crimp both ends of foil.
  4. Place packets on rimmed baking pan; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Carefully open packets to serve; sprinkle with sesame seeds, if desired.

Per serving (1 packet: 1 salmon fillet, ½ cup vegetables): 316 Calories, 16g Fat (2g Saturated), 90mg Cholesterol, 566mg Sodium, 10g Carbohydrates, 1g Fiber, 8g Sugars, 5g Added Sugars, 33g Protein

Dietitian Tip: In the 20 minutes that the salmon is in the oven, make some noodles or rice and serve your salmon and vegetables on top for a balanced meal.

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