The salmon here is coated with a sweet and salty soy mixture, then topped with carrots and thinly sliced jalapeño.
2 8-ounce salmon filets
1/4 cup low-sodium soy sauce*
1 teaspoon dark brown sugar
1 teaspoon freshly squeezed lime juice
2 cloves garlic, minced
1 teaspoon sesame oil
1 carrot, thinly sliced on the bias
2 green onions, thinly sliced on the bias, divided
Thinly sliced jalapeño, to taste
Toasted sesame seeds, for garnish
Lime wedges, for garnish
Preheat oven to 425°F.
Tear 2 pieces of foil 12-14 inches long and place one filet, skin-side down in the center of each piece.
In a small bowl, whisk together soy sauce, brown sugar, lime juice, garlic and sesame oil. Brush liberally over each filet (you may have some left).
Add half of the sliced carrots on top of each piece of salmon. Sprinkle the white and light green parts of the green onions over top. Add a few slices of jalapeño to the top of each.
Seal the foil packet by bringing the right and left sides together, fold down to seal, and then fold up each end to seal fully. Place on a baking sheet and bake for 15-18 minutes, depending on the thickness of the fish.
Let cool for a few minutes, open carefully, and transfer salmon and veggies to a plate. Drizzle some of the sauce over top and garnish with the remaining green onion, toasted sesame seeds and lime wedges.
*Optional: use Gluten Free
- Serving Size:
- Calories: 371
- Sugar: 5.4 g
- Sodium: 1037.8 mg
- Fat: 13.1 g
- Saturated Fat: 2.2 g
- Carbohydrates: 10.7 g
- Fiber: 1.1 g
- Protein: 53.5 g
- Cholesterol: 115.9 mg
Keywords: foil packet meal, foil packet salmon, jalapeno, spicy carrots