1. Preheat oven to 400°; tear 4 (12 x 24-inch) foil sheets.
2. In large bowl, toss carrot, bell pepper, bok choy, 1 tablespoon oil and ½ teaspoon each salt and black pepper. In small bowl, whisk orange juice, honey, chili garlic sauce, ginger, ¼ teaspoon salt and remaining ½ tablespoon oil.
3. Arrange foil sheets horizontally; divide vegetable mixture onto center of each sheet and top with salmon. Brush salmon with orange juice mixture. For each packet, tightly crimp top and bottom sides of foil over salmon and vegetables; fold and tightly crimp both ends of foil.
4. Place packets on rimmed baking pan; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Carefully open packets to serve; sprinkle with sesame seeds, if desired.
- 16 g Fat
- 2 g Saturated Fat
- 90 mg Cholesterol
- 566 mg Sodium
- 10 g Carbohydrates
- 1 g Fiber
- 8 g Sugars
- 5 g Added Sugars
- 33 g Protein
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Nutritional Information
- 16 g Fat
- 2 g Saturated Fat
- 90 mg Cholesterol
- 566 mg Sodium
- 10 g Carbohydrates
- 1 g Fiber
- 8 g Sugars
- 5 g Added Sugars
- 33 g Protein
Directions
1. Preheat oven to 400°; tear 4 (12 x 24-inch) foil sheets.
2. In large bowl, toss carrot, bell pepper, bok choy, 1 tablespoon oil and ½ teaspoon each salt and black pepper. In small bowl, whisk orange juice, honey, chili garlic sauce, ginger, ¼ teaspoon salt and remaining ½ tablespoon oil.
3. Arrange foil sheets horizontally; divide vegetable mixture onto center of each sheet and top with salmon. Brush salmon with orange juice mixture. For each packet, tightly crimp top and bottom sides of foil over salmon and vegetables; fold and tightly crimp both ends of foil.
4. Place packets on rimmed baking pan; roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Carefully open packets to serve; sprinkle with sesame seeds, if desired.