Zest of 1 orange ¼ cup freshly squeezed orange juice ¼ cup low sodium soy sauce 2 tsp grated ginger 4, 6-oz boneless, skinless salmon fillets 16 asparagus spears, trimmed
Orange Salmon with Asparagus
1.
Preheat oven to 400 degrees F. In a small bowl, whisk together orange zest, juice, soy sauce and ginger; set aside.
2.
Cut 4 large pieces of parchment paper and place 1 salmon fillet onto each piece. Divide asparagus spears evenly among pieces of parchment, topping fillets. Pour orange-soy marinade over each fillet and, working with 1 piece of parchment at a time, wrap fillets in parchment paper. Bring top and bottom edges of parchment together. Pinch both parchment edges together at top and fold down in ½ inch sections, towards the fillet. Fold each side of parchment towards fillet in ½ inch sections.
3.
Place parchment packets onto a baking sheet and bake for 15 minutes, or until salmon is solid and firm and asparagus is cooked through, but al dente.
Nutrition per serving: 272 calories, 10g fat, 36g protein, 6g carbohydrate, 2g fiber, 466mg sodium Makes 4 servings
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