October 16, 2020
Thai Salmon en Papillote
This is such an easy dish to put together and it delivers big flavors. Feel free to add other fresh herbs here, like cilantro, if you like. A bit of cauliflower or kelp noodle rice is also a good addition to soak up the extra sauce. If you are not a fan of salmon, any fish can be substituted.
Servings: 2
Calories: 469kcal
Ingredients
- 1 tablespoons Thai green curry paste
- 4 tablespoons coconut cream
- 1/4 teaspoon fish sauce optional
- 1 tablespoon coconut aminos
- 10 ounces asparagus
- 1 pound salmon 2 fillets
- 1/2 tablespoon lime juice 1 lime
- 1 green onion thinly sliced
Instructions
- Preheat the oven to 350ĀŗF.
- Combine the curry, coconut milk, fish sauce, and coconut aminos in a small bowl and whisk to combine completely.
- Cut 2 18×12-inch rectangles of foil and 2 sheets of parchment that are slightly smaller. Lay the parchment on top of the foil.
- Place the asparagus on the center of the parchment and place the salmon on top. Pour over half the curry sauce and then repeat on the other packet. Fold the long sides up and crimp together at the top then do the same with the shorter sides, leaving enough room in the packet for the fish to steam.
- Bake for 15 minutes, or until salmon is cooked through. Squeeze lime over and sprinkle with green onions before serving.
Nutrition Facts
Thai Salmon en Papillote
Amount per Serving
Calories
469
% Daily Value*
Fat
26
g
40
%
Saturated Fat
12
g
75
%
Cholesterol
125
mg
42
%
Sodium
333
mg
14
%
Potassium
1495
mg
43
%
Carbohydrates
10
g
3
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
49
g
98
%
Vitamin A
2403
IU
48
%
Vitamin C
12
mg
15
%
Calcium
72
mg
7
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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