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Ingredients

Video

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Directions

  1. Preheat oven to 450° F. In a large bowl, combine ginger, garlic, vegetable oil, soy sauce, honey, lemon juice and basil and add fish. Marinate in refrigerator for 10 minutes.
  2. Prepare rice according to instructions on package, excluding any salt or oil.
  3. Cut 8 pieces of aluminum foil; wide enough to fit one piece of salmon and ½ cup of snap peas.
  4. Remove fish from marinade and discard remaining marinade. Arrange lemon slices on top and bottom of fish filet. Place one fish filet and half of snap peas together on one piece of parchment. Cover with another piece of foil and tightly fold together top and bottom edges of foil to create a seal to the steaming pouch. Repeat for second portion. Place on baking sheet and bake for 12 minutes.
  5. Carefully cut open pouch and remove contents. Put salmon and snap peas over rice and serve.

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Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
247
Total Fat
6.0 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.5 g
Monounsaturated Fat
2.0 g
Cholesterol
53 mg
Sodium
158 mg
Carbohydrates
20 g
Fiber
2 g
Sugars
2 g
Protein
27 g
Price Per Serving

$3.69

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