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Ginger Salmon with Bok-Choy-Style Kale Parcels
A satisfying dinner featuring salmon, kale, carrot.
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- 40 min
- Calories
- 796 kcal
- Protein
- 50.5 g
- Carbohydrates
- 86.4 g
- Fat
- 26.8 g
- Fiber
- 9.5 g
Ingredients
- 190 g salmon
- 135 g kale
- 120 g carrot
- 75 g rice
- 14 g ginger
Instructions
- Preheat oven to 200°C (390°F). Cook potatoes or rice separately if included.
- Place the fish or shrimp and thinly sliced vegetables on parchment; add aromatics and fold into a sealed parcel.
- Bake 15–22 minutes, depending on thickness, until seafood is fully cooked; open carefully to release steam.
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