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Citrus Cilantro Salmon En Papillote with Mango Salsa

18 INGREDIENTS • 10 STEPS • 1HR 30MINS

Citrus Cilantro Salmon En Papillote with Mango Salsa

Recipe
4.8
6 ratings
Salmon steamed with asparagus in parchment paper and topped with mango salsa.
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Salmon steamed with asparagus in parchment paper and topped with mango salsa.
1HR 30MINS
Total Time
$8.14
Cost Per Serving
Ingredients
Servings
2
us / metric
Salmon en Papillote
Mango
1
Mango, diced
Yellow Cherry Tomato
1 cup
Yellow Cherry Tomato, quartered
Red Onion
2 Tbsp
Red Onions, finely chopped
Fresh Ginger
as needed
Fresh Ginger, freshly grated
Fresh Cilantro
2 Tbsp
Salt
as needed
Mango Salsa
Fresh Cilantro
4 Tbsp
Garlic
4 cloves
Garlic, chopped
Scallion
4 Tbsp
Scallions, chopped
Fresh Ginger
as needed
Fresh Ginger, grated
Lemon
1
Lemon, juiced
2 1/2 Tbsp juice per 2 servings
Salt
as needed
Asparagus
1 bunch
Lemon
1
Lemon, thinly sliced
Lime
1
Lime, juiced
Cayenne Pepper
as needed
Cayenne Pepper
Nutrition Per Serving
VIEW ALL
Calories
376
Fat
15.9 g
Protein
30.6 g
Carbs
34.9 g
Love This Recipe?
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Citrus Cilantro Salmon En Papillote with Mango Salsa
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Jenessa's Dinners
Hi, I'm Jenessa. My goal is to offer up a healthy, modern twist on traditional recipes from around the world.
http://jenessasdinners.blogspot.com
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
In a small bowl, mix the Fresh Cilantro (4 Tbsp), Garlic (4 cloves), Scallions (4 Tbsp), Fresh Ginger (as needed), Salt (as needed), Cayenne Pepper (as needed), juice from Lemon (1) and Olive Oil (4 tsp) to make the marinade for the salmon.
step 2 In a small bowl, mix the Fresh Cilantro (4 Tbsp), Garlic (4 cloves), Scallions (4 Tbsp), Fresh Ginger (as needed), Salt (as needed), Cayenne Pepper (as needed), juice from Lemon (1) and Olive Oil (4 tsp) to make the marinade for the salmon.
step 3
Place the Salmon Fillets (2) in an air-tight plastic bag with the marinade.
step 3 Place the Salmon Fillets (2) in an air-tight plastic bag with the marinade.
step 4
Prepare the mango salsa by combining the Mango (1), Yellow Cherry Tomato (1 cup), Fresh Cilantro (2 Tbsp), Red Onions (2 Tbsp), Fresh Ginger (as needed), Lime (1), and Salt (as needed) in a bowl. Set aside to let those flavors mingle.
step 4 Prepare the mango salsa by combining the Mango (1), Yellow Cherry Tomato (1 cup), Fresh Cilantro (2 Tbsp), Red Onions (2 Tbsp), Fresh Ginger (as needed), Lime (1), and Salt (as needed) in a bowl. Set aside to let those flavors mingle.
step 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.
step 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.
step 6
Lay the salmon in top of each, being sure to divide up the marinade between the two.
step 6 Lay the salmon in top of each, being sure to divide up the marinade between the two.
step 7
Arrange the Lemon (1) across the top.
step 7 Arrange the Lemon (1) across the top.
step 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.
step 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.
step 9
Place on a baking sheet in the oven for about 20-25 minutes, depending on the size of your filets.
step 9 Place on a baking sheet in the oven for about 20-25 minutes, depending on the size of your filets.
step 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!
step 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!
Tags
Dairy-Free
American
Gluten-Free
Date Night
Fish & Seafood
Healthy
Shellfish-Free
Dinner
Salmon
Summer
Vegetables
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