• Recipe by
  • Prep time
    10 minute
  • Bake Time
    9 minutes
  • Yield
    2 servings

Parchment paper: 8¼″ x 11 ¼″ sheets and 12 ¼″ x 16 ¼″ sheets

Ingredients

Salmon

2 salmon fillets, 4 oz. (115 gr.) each

2 tbsp. (30 ml) maple syrup

1 tbsp. (15 ml) soy sauce

½ tbsp. (7.5 ml) fresh grated ginger

5 drops of sesame oil

Preparation

Salmon

Preheat oven to 425°F (220°C).

Mix all ingredients in a mixing bowl except the salmon fillets.

Place each fillet on an 8¼″ x 11 ¼″ sheet of Kana parchment paper.

Brush each fillet with sauce.

Fold the parchment paper into a packet by twisting and folding the edges.

Cook at the same time as the veggies for 9 minutes.

Asparagus

10 fresh asparagus tips

Olive oil

Salt & pepper 

Asparagus

Place asparagus on a 12 ¼″ x 16 ¼″ sheet of Kana parchment paper.

Add olive oil, salt and pepper.

Fold the parchment paper into a packet by twisting and folding the edges.

Kana