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Oven-baked salmon with snow peas

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Makes 4 servings.

Ingredients

3 leeks (white parts only), finely chopped

2 carrots, peeled and cut into thin matchsticks

1/2 pound snow peas (fresh or frozen)

4 salmon fillets (4 ounces each)

2 teaspoons grated fresh ginger

2 tablespoons rice vinegar

3 teaspoons sesame oil, divided

1 bag baby spinach leaves (6-ounce)

1 tablespoon fresh lemon juice

1 lemon, cut into quarters (for garnish)

Directions

  • Preheat the oven to 450 degrees. Tear off 4 large sheets (18 by 12 inches) of heavy-duty aluminum foil, and lay each piece on your workspace.
  • Divide the leeks, carrots and snow peas into 4 equal portions, and place a mixture of each onto each sheet of foil.
  • Top each mound of vegetables with a piece of salmon.
  • Sprinkle 1/2 teaspoon of ginger on each piece of fish, and drizzle each with 1/2 tablespoon of vinegar and 1/4 teaspoon of sesame oil.
  • Fold the foil to form a packet around each piece of fish, leaving enough room for heat to circulate. Roll the edges to seal tightly.
  • Place the packets on a cookie sheet and bake for 20 minutes or until the fish flakes easily with a fork.
  • Meanwhile, place the spinach leaves in a microwave-safe bowl or platter.
  • Drizzle the greens with fresh lemon juice and the remaining sesame oil.
  • Heat the spinach in the microwave at high power for 3 minutes, checking every minute to make sure the spinach is tender but not overcooked.
  • Divide the greens equally among 4 plates.
  • When the salmon is cooked, open the packets carefully to allow the steam to escape.
  • Empty each packet onto each of the beds of spinach.
  • Garnish each plate with a lemon wedge and serve.

Each serving provides an excellent source of vitamin A, vitamin C, folate magnesium and potassium and is a good source of calcium and dietary fiber.

Nutrition information

Serving size: 1/4 recipe. Amount per serving: 256 calories, 7.8g total fat (1.2g saturated fat), 59mg cholesterol, 20g carbohydrates, 27g protein, 5g dietary fiber, 145mg sodium.

Source: Produce for Better Health Foundation

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