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Recipe by
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Prep time10 minutes
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Bake Time9 minutes
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Yield2 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
Asparagus
10 fresh asparagus tips
Olive oil
Salt & pepper
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
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.
