Salmon en Papillote with Ginger, Lime and Sesame

Ingredients

2 salmon fillets
500 g evenly diced vegetables –  I used onion, red pepper, broccoli, carrot, and courgette
10g fresh ginger finely sliced

Sauce
10ml soy sauce (tamari for a gluten free option)
1 garlic clove, crushed
10ml toasted sesame oil
10ml lime juice
1 level teaspoon miso paste
1 teaspoon sesame seeds

Method

1. Heat the oven to 180 C fan.
2. Cut two large sheets of baking parchment. Place one salmon fillet in the centre of each sheet.
3. Divide the vegetables between the parcels placing them around and partly over the salmon.
4. Scatter the sliced ginger over the vegetables.
5. In a small bowl mix the tamari toasted sesame oil lime juice and miso paste until smooth. Stir through the sesame seeds.
6. Spoon the sauce evenly over each parcel.
7. Fold the parchment over the salmon and vegetables and seal tightly at the edges to create a parcel.
8. Place the parcels on a baking tray and bake for 18 to 22 minutes until the salmon is just cooked and the vegetables are tender.
9. Open carefully allowing the steam to escape and serve straight away.

Healthy carb swap: I would serve this with around 40g freshly cooked edamame beans (or your amounts), if you need a carb at this meal.

Nutrition information: shown per portion without edamame. With Edamame 43g protein and 9g fibre.