Orange Salmon with Asparagus

    Television host, author and chef Candice Kumai's simple parchment supper uses just six ingredients, three of which – soy sauce, orange zest and ginger – are all about bold flavor with few calories!
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    Orange Salmon with Asparagus

    Orange Salmon with Asparagus

    • Duration
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • Zest 1 orange
    • 1/4 cup freshly squeezed orange juice
    • 1/4 cup ow-sodium soy sauce
    • 2 tsp grated ginger
    • 4 6-oz boneless, skinless salmon fillets
    • 16 asparagus spears, trimmed

    Preparation

    1. Preheat oven to 400°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 1/2-inch sections, towards fillet. Fold each side of parchment in towards fillet in 1/2-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 Information

    • Serving Size: 6oz orange salmon
    • Calories: 272
    • Carbohydrate Content: 6 g
    • Cholesterol Content: 94 mg
    • Fat Content: 10 g
    • Fiber Content: 2 g
    • Protein Content: 36 g
    • Saturated Fat Content: 1 g
    • Sodium Content: 466 mg
    • Sugar Content: 3 g
    • Polyunsaturated Fat Content: 4 g

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