Salmone al forno al cartoccio

Ingredienti

• 1 lb salmon (4 fillets, approximately 4-6 oz. each)
• 2 cups fresh snow peas
• 2 cups baby bella mushrooms
• 1 1/2 tablespoons lemon juice (about half a lemon)
• 3 tablespoons coconut aminos (or low-sodium soy sauce)
• 2 tablespoons sesame oil (or olive oil)
• 1 clove garlic
• 1 1/2 teaspoons grated ginger
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon sesame seeds (white or black)
• 2 tablespoons green onions (sliced)
• 1/2 lemon (cut into slices)

Preparazione

1. 1

   Make the marinade: Mince the garlic and grate the ginger. In a small bowl, whisk together the garlic, ginger, sesame oil, juice of half of the lemon, coconut aminos, salt, and pepper.

2. 2

   --- Prepare the Foil Packets ---

3. 3

   Slice the mushrooms and green onions and set them aside. Slice the other half of the lemon into rounds.

4. 4

   Lay out four large sheets of tin foil. Divide the snow peas and sliced mushrooms between them, laying a small pile of veggies in the center of each piece of tin foil. Place one fillet of fish on each and lay a slice of lemon on top of it. Pull the sides of the foil up a bit, and gently press only two of the the ends together.

5. 5

   Pour the marinade mixture onto each fish, coating the top & bottom. Close the foil, sealing it on the top and sides fully, and let it marinate for about an hour.

6. 6

   Preheat oven to 375℉. Place the fish packets on a rimmed sheet pan and bake for about 18-20 minutes, depending on the thickness of your fish. Open the foil and use a fork to check for doneness (the fish should flake easily). Garnish with sesame seeds, sliced green onions, and lemon slices, if desired. Serve while fish is warm.