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RECIPE
18 INGREDIENTS10 STEPS1HR 30MIN

Citrus Cilantro Salmon En Papillote with Mango Salsa

4.8
6 Ratings

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Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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Salmon steamed with asparagus in parchment paper and topped with mango salsa.
1HR 30MIN
Total Time

Jenessa Gerber

Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2

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

Mango Salsa

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
2 1/2 Tbsp
1/2 tsp
1 bunch
1
Lemon , thinly sliced
1
Lime , juiced
1/4 tsp
Cayenne Pepper

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Nutrition Per Serving

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CALORIES
413
FAT
15.7 g
PROTEIN
30.7 g
CARBS
47.6 g

Cooking Instructions

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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a small bowl, mix the Fresh Cilantro (1/4 cup), Garlic (4 clove), Scallion (1/4 cup), Fresh Ginger (1/2 teaspoon), Salt (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Lemon Juice (2 1/2 tablespoon), and Olive Oil (1 1/2 tablespoon) to make the marinade for the salmon.
Step 3
Place the Salmon Fillet (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 (1/8 cup), Red Onion (1/8 cup), Fresh Ginger (1/2 teaspoon), Lime (1), and Salt (1/2 teaspoon) 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 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 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 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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Nutrition Per Serving
Calories
413
% Daily Value*
Fat
15.7 g
20%
Saturated Fat
2.6 g
13%
Trans Fat
0.0 g
--
Cholesterol
39.1 mg
13%
Carbohydrates
47.6 g
17%
Fiber
14.0 g
50%
Sugars
24.9 g
--
Protein
30.7 g
61%
Sodium
1307.0 mg
57%
Vitamin D
9.3 µg
46%
Calcium
183.3 mg
14%
Iron
11.3 mg
63%
Potassium
1756.5 mg
37%
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