03/17/2026
Baked sesame-ginger salmon
Ingredients
3 cups baby carrots
1 tsp avocado oil
Salt and pepper to taste
1 tsp sesame oil
2 tbsp soy sauce
2 tbsp grated fresh ginger
1 tsp garlic powder
2 tbsp + 2 tbsp honey, divided
Pinch of red pepper flakes
2 large zucchini, halved lengthwise and thinly sliced
1 red onion, halved and thinly sliced
1 lime, quartered
18 oz salmon, cut into 3 filets
4 teaspoons sesame seeds
Procedure:
1- Preheat the oven to 350°F. Line a baking sheet with parchment paper and spread the carrots on the sheet.
Coat the carrots with the avocado oil and season with
salt and pepper. Bake for about 30 minutes. Remove
from oven and drizzle with 2 tbsp honey.
2- While the carrots are roasting, prepare three pieces of
parchment (about 15 by 17 inches). Fold each piece in half to make a crease, then unfold and set aside
3- In a small bowl, whisk the sesame oil with the soy sauce,
ginger, garlic powder, honey and red-pepper flakes to combine.
4- Build the parchment packets one at a time. On one side of a piece of parchment, place a quarter of the zucchini in an even layer and top with a quarter of the red onion.
Squeeze one of the lime segments generously over the
vegetables.
5- Place a salmon fillet on top of the vegetables. Brush the
salmon generously with the soy sauce mixture and top with 1 teaspoon sesame seeds.
6- Fold the empty side of the parchment over the salmon
and then fold the two edges inward toward the salmon, making several creases to fully seal the package.
7- Repeat with the remaining parchment and ingredients.
Transfer the prepared packets to a baking sheet and bake until the salmon is fully cooked, 16 to 18 minutes.
8- To serve, remove the fish and veggies from the packets
and transfer to plates. Equally divide the carrots and add to each plate. Enjoy!
