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Ingredients
- 1 orange zested
- 1/4 cup freshly squeezed orange juice
- 1/4 cup low-sodium soy sauce
- 2 tsp fresh ginger grated
- 4 (6oz each) chicken breasts
- 16 asparagus spears trimmed
Ingredients
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Instructions
- Preheat oven to 400°F. In a small bowl, whisk together orange zest, juice, soy sauce and ginger; set aside.
- 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.
- 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.
Recipe Notes
Nutrition Facts
Orange Salmon with Asparagus
Amount Per Serving
Calories 272
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Sodium 466mg
19%
Total Carbohydrates 6g
2%
Protein 36g
72%
* Percent Daily Values are based on a 2000 calorie diet.