Description
Easy and healthy parchment-baked salmon with spinach and ginger-garlic sauce: a 20-minute recipe for a delicious, quick and nutritious go-to weeknight dinner.
Ingredients
- Brown Rice, To Serve (optional)
- 2 teaspoons Grated Fresh Ginger
- 2 teaspoons Grated Fresh Garlic
- 1 Tablespoon Soy Sauce Or Gluten-free Tamari Soy Sauce
- 2 teaspoons Toasted Sesame Oil
- 2 teaspoons Lime Juice
- 2 Tablespoons Rice Vinegar
- ⅓ cups Vegetable Broth
- 1 cup Roughly Chopped Spinach
- 2 (about 125g Or 4 1/2 Oz. Size) Salmon Fillets
- Salt And Black Pepper
- 2 Tablespoons Black Sesame Seeds, To Garnish
- Mojo Verde Or Roasted Garlic Sauce, To Serve (optional)
Preparation
Preheat oven to 200°C or 390°F. Start to cook brown rice according to instructions on the package (optional).
Whisk grated ginger, garlic, soy sauce, sesame oil, lime juice, rice vinegar and vegetable broth for the ginger-garlic sauce until combined.
Fold 2 square pieces of parchment paper (at least 35 cm or 14 inches wide) in halves and then unfold. Divide spinach evenly among the sheets of paper, placing it on one side of the crease. Put salmon fillets on top and drizzle with the ginger-garlic sauce. Season with salt and black pepper.
Fold parchment paper, making an airtight pocket. Bake for 12 minutes for medium. Unwrap and sprinkle with black sesame seeds. Serve with rice or other sides. Enjoy!
