Happy Monday guys and gals. It's week two of the new year and I know most of you have committed to eating healthier, or lighter, or are doing Whole 30, or Weight Watchers or something to that effect. And I also know that it can be intimidating and you run out of ideas and the thoughts of weeknight healthy meals can be daunting so I am here to help you. After the holidays I can tell you that me and my family were more than ready to get back into our routine in more than one ways, but mostly in our diet! Give me all of the healthy foods please and give them to me now! Who is with me? My quick and easy Asian Salmon Packets are going to be your new favorite weeknight meal that your whole family will approve of!
I try to incorporate salmon into our diets at least once a week and switching up the recipes as much as possible is key so that no one gets tired of the same old thing! Luckily my kiddo likes salmon most days, but his favorite flavors happen to be anything Asian inspired. This salmon packets are my new fave way to prepare the fish because not only does it taste amazing, but your whole meal is ready at the same time and clean up couldn't be any easier! Sometimes I serve it all over basmati or jasmine rice, and other times, when I am trying to cut the carbs, I just eat it as is! Either way this meal is seriously delicious and you are going to love it.
Check out my how-to video over on Facebook or Instagram and see just how easy this recipe truly is! I cannot wait for you all to give this recipe a try and report back. You will be wondering why you haven't you been cooking your salmon like this all along!
Ingredients:
- 4, 3" Pieces of Sockeye Salmon, skin removed (or any wild caught salmon)
- 2 Cups of Baby Bok Choy
- 1 Cup Sliced Shitake or Baby Bella Mushrooms
- 1/2 Cup Thinly Sliced Onion
- 1/4 Cup Low Sodium Soy Sauce or Coconut Aminos
- 1 Tbsp. Oyster Sauce
- 2 Cloves Minced Garlic
- Green Onions for Topping
- Black or Regular Sesame Seeds for Topping
- Chili Sauce for Topping
Directions:
- Preheat the oven to 400 degrees.
- Layer bok choy, mushrooms, and onions in a thin, even layer on individual pieces of parchment paper or aluminum foil.
- Lay a piece of salmon on top of each pile of vegetables.
- In a small bowl mix together soy sauce, oyster sauce, and minced garlic until well combined.
- Pour the sauce evenly over each piece of salmon and vegetable stack.
- Fold the parchment paper over on each side and then twist the ends to create a tight packet.
- Place onto a baking sheet and bake for 12-15 minutes until salmon is cooked through.
- Take out of the oven and undo parchment paper and sprinkle with green onions, sesame seeds, and a dollop of chili sauce.
- Serve immediately or serve over rice.
I hope this recipe helps to prepare you for a healthy week and that you love it as much as I do! Happy Monday friends!
