Ingredients
4
4 servings
- •4 thin onion slices, separated into rings
- •2 sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil
- •2 medium carrots, cut into julienne strips or shredded
- •4 (4 ounce) salmon fillets, thawed
- •2 teaspoons grated fresh ginger
- •2 tablespoons seasoned rice vinegar
- •1 teaspoon sesame oil
- •Salt and pepper to taste
- •Fresh spinach leaves
Instructions
- Preheat oven to 450 degrees F or grill to medium-high.
- Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap® Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
- Bake 16 to 20 minutes on a cookie sheet in oven.
- OR grill 14 to 16 minutes in covered grill.
- Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
Nutritional Facts
Per 4 servings
- Calories: 202
- Carbohydrate: 6g
- Fat: 8g
- Fiber: 2g
- Protein: 26g
- Sugar: 2g
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