Baked Sesame-Ginger Salmon in Parchment
Love cooking, but hate doing dishes? (Join the club.) Introducing your dream dinner: baked sesame-ginger salmon and zucchini in parchment. It’s a complete meal that’s ready in 30 minutes, no pots or pans required.
1 teaspoon sesame oil
2 tablespoons soy sauce
2 tablespoons grated fresh ginger
1 teaspoon garlic powder
2 tablespoons honey
Pinch of red-pepper flakes
2 large zucchini, halved lengthwise and thinly sliced
1 red onion, halved and thinly sliced
1 lime, quartered
Four 6-ounce skinless salmon fillets
4 teaspoons sesame seeds
1. Preheat the oven to 350°F. Prepare four pieces of parchment (about 15 by 17 inches). Fold each piece in half to make a crease, then unfold and set aside.
2. In a small bowl, whisk the sesame oil with the soy sauce, ginger, garlic powder, honey and red-pepper flakes to combine.
3. Build the parchment packets one at a time. One one side of a piece of parchment, place a quarter of the zucchini in an even layer and top with a quarter of the red onion. Squeeze one of the lime segments generously over the vegetables.
4. Place a salmon fillet on top of the vegetables. Brush the salmon generously with the soy sauce mixture and top with 1 teaspoon sesame seeds.
5. Fold the empty side of the parchment over the salmon and then fold the two edges inward toward the salmon, making several creases to fully seal the package.
6. Repeat with the remaining parchment and ingredients. Transfer the prepared packets to a baking sheet and bake until the salmon is fully cooked, 16 to 18 minutes.
7. To serve, remove the fish and veggies from the packets and transfer to plates, or cut slits in the top of the parchment and serve in the paper. Serve immediately.