1 red bell pepper, steamed, peeled, seeded and thinly sliced
1 cup snow peas, halved
4 4-oz salmon fillets, skin removed
1/4 cup low-sodium soy sauce
1 tbsp peeled and minced fresh ginger
2 scallions, chopped
1 clove garlic, finely chopped
1 tsp sesame oil
1/4 tsp black pepper
Preheat oven to 400°F.
Cut four large pieces of parchment paper. Fold in half and then unfold and set aside.
Combine cabbage, bell pepper and snow peas in a bowl. Divide them equally on the parchment paper squares.
Place salmon fillets on top of vegetables.
In a small bowl, whisk together soy sauce, ginger, scallions, garlic, sesame oil and black pepper. Drizzle sauce over fish. Fold parchment edges to seal and place each closed package on a large baking sheet. Bake for 20 minutes or until fish flakes easily. Serve.
HOW? Salmon provides loads of omega-3 fatty acids. These polyunsaturated fats have recently been shown to help fend off age-related diseases and visible signs of aging by protecting chromosomes that affect life span from damage.
“Serve this dish with a side of organic brown rice for a heart healthy meal.” - Nathalie, Oxygen reader
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