Evenly divide the bok choy
, bell peppers
, and bean sprouts
among the 4 parchment packets. Season the vegetables with 1 tablespoon sesame-ginger marinade
. Place a salmon fillet on top of the vegetables and season with the black pepper and an additional tablespoon of the marinade.
Fold the top half of the parchment over the fish
, and overlap small folds along the open edge to seal. Brush each packet with olive oil
. Bake for 8 to 10 minutes, until the parchment paper puffs up.
Transfer the parchment packets to plates. Carefully cut the packets open, avoiding the hot steam, and serve.
Per serving (includes scallion garnish): Calories 348; Total Fat 14 grams; Saturated Fat
2 grams; Protein 42 grams; Total Carbohydrate 16 grams; Sugar
: 10 grams; Fiber 5 grams; Cholesterol 94 milligrams; Sodium 1338 milligrams;