We packed this zippy salmon dish in foil to keep the fish ultra-moist and cleanup ultra-easy. Bake the foil packs or grill them—it's delish either way!
What You Need
Original recipe yields 2 servings
1 cup matchstick or shredded carrot s
2 salmon fillets (4 to 6 oz. each), thawed
1 tablespoon grated fresh ginger
1 tablespoon seasoned rice vinegar
1 teaspoon sesame oil
fresh spinach leaves
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Let's Make It
Step 1:PREHEAT oven to 450°F or grill to medium-high.
Step 2:CENTER carrots on each sheet of Reynolds Wrap® Non-Stick Foil with non-stick (dull) side toward food. Top with salmon. Rub salmon with ginger; drizzle with vinegar and oil.
Step 3:BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Step 4:BAKE 18 to 20 minutes on a cookie sheet in oven OR
Step 5:GRILL 14 to 16 minutes in covered grill. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
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Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.