- Heat oven to 425°F.
- Fold four 16x12-inch parchment paper squares in half lengthwise.
- Combine orange zest, ginger, shoyu, orange juice, vinegar, sesame oil and honey in a small bowl.
- On each sheet next to fold line, evenly divide vegetables making a layered nest.
- Season with 1 tablespoon sesame-ginger marinade.
- Place a salmon fillet on top of vegetables; season with pepper and 1 tablespoon marinade.
- Fold other half of parchment over fish; overlap small folds along open edge sealing packet to retain steam.
- Brush each packet with olive oil.
- Bake for 8-10 minutes, until parchment paper puffs up.
- Transfer parchment packets to plates.
- Carefully cut packets open, avoiding hot steam.
- Garnish with green onions.
Serves 4.
Approximate Nutrient Analysis per serving (not including salt to taste):
450 calories, 29 g fat, 6 g saturated fat, 95 mg cholesterol, 825 mg sodium, 8 g carbohydrate, 2 g fiber, 5 g sugar, 38 g protein
