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.

Citrus Cilantro Salmon En Papillote with Mango Salsa

Save

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

1

Mango, diced

1 cup

Yellow Cherry Tomato, quartered

2 Tbsp

Red Onions, finely chopped

as needed

Fresh Ginger, freshly grated

2 Tbsp

Fresh Cilantro, chopped

as needed

Mango Salsa

2

4 Tbsp

Fresh Cilantro, chopped

4 cloves

Garlic, chopped

4 Tbsp

Scallions, chopped

as needed

Fresh Ginger, grated

4 tsp

1

Lemon, juiced

2 1/2 Tbsp juice per 2 servings

as needed

1 bunch

1

Lemon, thinly sliced

1

Lime, juiced

as needed

Cayenne Pepper

Nutrition Per Serving

VIEW ALL

Calories

376

Fat

15.9 g

Protein

30.6 g

Carbs

34.9 g

Citrus Cilantro Salmon En Papillote with Mango Salsa

Save

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!

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