Under 30 min
Under 30 min
Ingredients
for 1 serving
-
½ cup carrot, thinly sliced (60 g) -
1 cup broccoli floret (250 g) - olive oil, to taste
- salt, to taste
- pepper, to taste
-
6 oz skinless salmon (200 g) -
2 tablespoons teriyaki sauce
Special Equipment
- parchment paper, or aluminum foil, 12×18 inches (30x47cm)
Nutrition Info
Shop ingredients with-
Calories
693
-
Fat
49g
-
Carbs
21g
-
Fiber
7g
-
Sugar
8g
-
Protein
39g
Estimated values based on one serving size.
Advertisement
Preparation
- Preheat oven to 350°F (180°C).
- Fold the parchment paper in half, then open up.
- On one half, lay down the broccoli and carrots. Drizzle on oil and sprinkle on salt & pepper.
- Lay the salmon on the veggies, and pour on teriyaki sauce.
- Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
- Bake for 20 minutes or until internal temperature of salmon reaches 145˚F (63˚C).
- Enjoy!
Advertisement
Advertisement
Advertisement
Tips
-
savorygems
Cook @ convection setting 350° to 15 min. So easy and delicious!
2018-08-10T02:55:15Z Helpful (8) -
Christina Fox
I baked it for 40 minutes in aluminum foil pockets. Came out perfectly! Would definitely male again :)
2019-01-16T01:30:29Z Helpful (5) -
Jacqui Jansen
Very easy. Can’t mess it up. And tastes soooo good. Would make it again
2018-07-05T09:34:55Z Helpful (5) -
Victoria Lucaya
I cooked the salmon with zucchini and brocoli. Don’ t hesitate on adding oil, salt and pepper to the vegetables. Teriyaki sauce definitely does the job with the salmon! Will make many many times more. Also, cook during 15 min at 350 degrees (175 celsius)
2019-01-24T21:21:30Z Helpful (3)
Related recipes
Parchment Tomato Pesto Salmon
Parchment Lemon Dill Salmon
Parchment-wrapped Salmon (en Papillote)
Tomato Pesto Parchment-baked Chicken
Fajita Parchment-Baked Chicken
Barbecue Parchment-baked Chicken
Advertisement
Advertisement