>Recipes
Baked Orange Salmon
Makes 4 servings
Time to Prepare: 0:15
Time to Cook: 0:15
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Ingredients
1/4 cup Yogurt, plain, whole milk, 8 grams protein per 8 ounce 1 tbls Orange juice, frozen concentrate, unsweetened, undiluted 1 tsp Lemon juice, raw 1 tbls Chives, raw 1 tbls Parsley, raw 1 1/2 tsp Orange peel, raw 1 clove Garlic, raw 1 1/2 lb Finfish, salmon, pink, raw
Directions
1. Combine yogurt, orange juice, and lemon juice in a small bowl. Stir well.
2. Combine chives, parsley, orange rind, and garlic in a separate small bowl. Stir well.
3. Cut 4 pieces of parchment paper or aluminum foil. Trim each into a heart shape.
4. Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture.
5. Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal. Twist ends tightly to seal.
6. Place wrapped fish on a large baking sheet. Bake at 425 degrees Fahrenheit for 15 minutes or until the parchment is puffed and lightly browned. Remove parchment and serve.
7. Suggested to serve with rice pilaf.
2. Combine chives, parsley, orange rind, and garlic in a separate small bowl. Stir well.
3. Cut 4 pieces of parchment paper or aluminum foil. Trim each into a heart shape.
4. Arrange 1 piece of fish on half of each parchment heart. Top fish with 1 tablespoon yogurt mixture, and sprinkle with chive mixture.
5. Fold over other half of each parchment heart. Starting with the rounded edge, pleat and crimp edges together to make a seal. Twist ends tightly to seal.
6. Place wrapped fish on a large baking sheet. Bake at 425 degrees Fahrenheit for 15 minutes or until the parchment is puffed and lightly browned. Remove parchment and serve.
7. Suggested to serve with rice pilaf.
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