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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Prep Time
20 min
Cook Time
15 min
35 min


  • 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


  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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 4 g