Citrus Cilantro Salmon En Papillote with Mango Salsa
Salmon steamed with asparagus in parchment paper and topped with mango salsa.
Total Time
1hr 30min
4.8
6 Ratings
Author: Jenessa's Dinners
Servings:
2
Ingredients
Salmon en Papillote
•
1
Mango
, diced
•
1
cup
Yellow Cherry Tomatoes
, quartered
•
2
Tbsp
Red Onions
, finely chopped
•
1/2
tsp
Fresh Ginger
, freshly grated
•
2
Tbsp
Fresh Cilantro
, chopped
•
1/2
tsp
Salt
Mango Salsa
•
2
Salmon Fillets
•
1/4
cup
Fresh Cilantro
, chopped
•
4
cloves
Garlic
, chopped
•
1/4
cup
Scallions
, chopped
•
1/2
tsp
Fresh Ginger
, grated
•
1 1/2
Tbsp
Olive Oil
•
2 1/2
Tbsp
Lemon Juice
•
1/2
tsp
Salt
•
1
bunch
Asparagus
•
1
Lemon
, thinly sliced
•
1
Lime
, juiced
•
1/4
tsp
Cayenne Pepper
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
In a small bowl, mix the
Fresh Cilantro (1/4 cup)
,
Garlic (4 cloves)
,
Scallions (1/4 cup)
,
Fresh Ginger (1/2 tsp)
,
Salt (1/2 tsp)
,
Cayenne Pepper (1/4 tsp)
,
Lemon Juice (2 1/2 Tbsp)
, and
Olive Oil (1 1/2 Tbsp)
to make the marinade for the salmon.
3.
Place the
Salmon Fillets (2)
in an air-tight plastic bag with the marinade.
4.
Prepare the mango salsa by combining the
Mango (1)
,
Yellow Cherry Tomatoes (1 cup)
,
Fresh Cilantro (2 Tbsp)
,
Red Onions (2 Tbsp)
,
Fresh Ginger (1/2 tsp)
,
Lime (1)
, and
Salt (1/2 tsp)
in a bowl. Set aside to let those flavors mingle.
5.
Now you're ready to make the parchment paper pouches. Chop the ends off of the
Asparagus (1 bunch)
and divide evenly between the two pieces of parchment paper.
6.
Lay the salmon in top of each, being sure to divide up the marinade between the two.
7.
Arrange the
Lemon (1)
across the top.
8.
Bring together the two ends of parchment paper that run parallel to the fish and fold them to make a tight seal. Use a stapler to hold it if you want. Then, fold in the end until you have something close to air-tight.
9.
Place on a baking sheet in the oven for about 20-25 minutes, depending on the size of your filets.
10.
Eat directly from the pouch, or transfer to a plate (but if you do, transfer out some of the juice first). Top with mango salsa and enjoy!
Nutrition Per Serving
CALORIES
413
FAT
15.7 g
PROTEIN
30.7 g
CARBS
47.6 g
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