Baked Salmon in a Pouch

Name: Baked Salmon in a Pouch
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Global
Ingredients: 176 grams steamed broccoli, asparagus, or zucchini; 1 teaspoon lemon juice; 1 teaspoons olive oil; 2 filets of salmon or white fish

Baked Salmon in a Pouch

Baked Salmon in a Pouch might be a good recipe to expand your main course repertoire. This recipe serves 2. One portion of this dish contains about 36g of protein, 12g of fat, and a total of 283 calories. This recipe covers 36% of your daily requirements of vitamins and minerals. A mixture of broccoli, lemon juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. From preparation to the plate, this recipe takes approximately 5 minutes. Users who liked this recipe also liked Baked Salmon In Foil Pouch, Baked Salmon In Foil Pouch, and Pouch Baked Carrot Recipe.

Ingredients

Servings:

176grams

steamed broccoli, asparagus, or zucchini 1teaspoon

lemon juice 1teaspoons

olive oil 2

filets of salmon or white fish

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon works really well with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Raptor Ridge Shea Vineyard Pinot Noir. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 46 dollars per bottle.

Raptor Ridge Shea Vineyard Pinot Noir

A muscular wine with a soft side, this vintage of Shea introduces itself with aromas of black cherry, dark plum, sarsaparilla, a hint of mandarin orange and an enticing meatiness. Front end silkiness leads to a mouthful of dusky cherry, cranberry and spice. Elevated acids and robust tannins offer age-worthiness and an arresting addition to your cellar. Pair with: Tea-smoked duck breast with cherry reduction soy and ginger marinated tri tip roast baked ham with cranberry glaze.