Orange Salmon

By polloazul

Ingredients

• Zest of 1 orange
• 1/4 cup freshly squeezed orange juice
• 1/4 cup soy sauce
• 2 tsp grated ginger (I used 1 tsp ground ginger)
• 4 6 oz boneless, skinless salmon fillets (I just bought a pound of salmon and then cut it in two)
• 16 asparagus spears, trimmed (I used 10 because I only made two fillets)

Preparation

Step 1

Preheat oven to 400 degrees F. In a small bowl whisk together orange zest, orange juice, soy sauce, and ginger. Set aside. Cut 4 large pieces of parchment paper and place a salmon fillet onto each piece. Divide asparaus spears evenly among the pieces of parchment, topping fillets. Pour orange mixture over each fillet and working with one piece of parcment at a time, wrap fillets in parchment paper. Bring top and bottom edges together. Pinch both parchment edges together and fold down in 1/2 inch sections, toward the 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 asparaus is cooked through but al dente. Serve with rice, couscous, or quinoa.