Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into 4 serving-size pieces, if necessary. Set aside. In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold eacch in half to make four 18x12-inch pieces.
In a large bowl combine carrots, green onions, orange peel, oregano, garlic, the 1/4 tsp salt, and the 1/4 tsp pepper; toss gently to combine.
Divide vegetables among the 4 pieces of foil, placing vegetables in center of each piece. Place 1 piece of salmon in center of each piece. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each lightly with additional salt and pepper; top with orange slices and, if desired, a sprig or oregano. Bring together 2 opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.
Bake at 350 for about 30 minutes or until carrots are tender and fish flakes easily when tested with a fork. Open slowly to allow steam to escape. Transfer the packets to individual plates.
Nutritional facts per serving: 252 calories, 10g fat, 1g saturated fat, 59mg cholesterol, 393mg sodium, 18g carbohydrates, 4g fiber, 26g protein.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 22 (25%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 85.7mg||3 %|
|Potassium 380.5mg||10 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 12.3g|
|Protein 1.7g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 87
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