Preheat oven to 375 degrees. Place a 12-by-18-inch piece heavy-duty aluminum foil on a baking sheet.
Serve this salmon over a bed of spinach, and top with cooked onions and carrots.
Servings and Ingredients
|4 slice(s)||Onion, thin, separated into rings|
|2||medium carrots, shredded or cut into julienne strips|
|1||(24-oz.) package Hy-Vee Fish Market Keta salmon fillets, thawed|
|2 tsp.||fresh ginger, grated|
|2 tbsp.||seasoned rice vinegar|
|2 tsp.||sesame oil|
|Hy-Vee salt, to taste|
|Hy-Vee black pepper, to taste|
|fresh spinach leaves, optional|
Things To Grab
- Heavy-duty aluminum foil
- Baking sheet
- Small bowl
Center onion and carrots on foil. Top with salmon fillets.
In small bowl, combine ginger, rice vinegar and sesame oil. Pour over salmon. Season with salt and pepper. Wrap and seal foil to form a packet.
Roast 20 to 25 minutes, or until fish flakes easily with a fork. Serve salmon topped with cooked onion and carrots over spinach, if desired.
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 130mg
- Sodium: 105mg
- Total Carbohydrates: 4g
- Protein: 35g
Hy-Vee Fish Market Keta salmon fillets package