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- 4 cups shredded Napa cabbage
- 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.
Bonus: 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.
Nutrients per serving:Calories: 230, Total Fats: 8 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 60 mg, Sodium: 660 mg, Total Carbohydrates: 10 g, Dietary Fiber: 4 g, Sugars: 5 g, Protein: 27 g, Iron: 1 mg