Moist, perfectly cooked salmon is covered with a slightly sweet, slightly salty marinade made with hoison, soy, and honey, and then placed atop a bed of tender roasted vegetables. Fancy and sophisticated, no one will guess how easy this dish is to make!
With mother’s day coming up, I thought I would share my mom’s all-time-favorite recipe. Every time she took a bite, she kept reminding me how incredible it was. She’s asked me to make it for her on her special day, and I couldn’t be more delighted! This dish is easy, elegant, and sooo delicious! Not only that but it is a great source of Omega-3s and healthy fats. Huge portions, light, and fresh… what could be better?
Salmon, Squash, and Asparagus Packets
Serves 4 Serving size: 1 packet Calories/Serving: 273
Ingredients:
- 1lb trimmed asparagus
- 2tsp extra virgin olive oil
- 1/8tsp salt
- 1/8tsp pepper
- 4c. 1/2-inch sliced (in rounds) summer squash (such as yellow or zucchini)(about 3 medium)
- Cooking spray
- 1/8tsp salt
- 1/8tsp garlic powder
- 1 and 1/2 lb wild salmon, skinned and cut into 4 (6-oz) portions
- 2tbl hoisin
- 2tbl less-sodium soy sauce
- 2tsp honey
Instructions:
- Preheat oven to 400 degrees Fahrenheit.
- Take aluminum foil and tear it into 4 medium-large sheets. Cut the asparagus spears in half, and divide evenly (placing the asparagus in an even layer in the center of the foil) among the 4 sheets. Drizzle with the olive oil, salt, and pepper. Cook in the oven for about 15 minutes, or until asparagus is 3/4 of the way cooked.
- Remove from oven, flip asparagus over, and put 1c. of sliced squash in each packet (in an even layer). Spray with cooking spray and sprinkle with remaining salt. Place a salmon fillet on each sheet.
- Prepare the marinade by combining the hoisin, soy, and honey in a small bowl. Evenly divide the mixture among the salmon, slathering it on the top and sides (don’t worry if some drips down into the veggies– that adds more flavor!)
- Now its time to make the packet! Take the edges of the aluminum foil and bring them together in the middle, making a seal. Transfer to a baking sheet, and cook for 20-30 minutes at 380 degrees, or until salmon is slightly opaque and cooked through.
- Devour 🙂
