Name: Salmon in Foil with Mushrooms and Carrots
Total time: 40 min
Yield: 4 servings
Ingredients: 4 skinless wild sockeye salmon fillets (5 oz / 142 g each, 568 g in all); 8 oz (227 g) shiitake mushroom caps, stems removed, thinly sliced; 2 medium carrots (122 g), peeled and cut in thin matchsticks; 1 medium onion (110 g), thinly sliced; 4 tsp (18 g) olive oil, 1 tsp for each packet; 2 tbsp (28.4 g) low-sodium soy sauce; 2 tsp (4 g) grated fresh ginger; ¼ tsp black pepper (0.6 g); 1 tbsp (9 g) sesame seeds; 2 tbsp (6 g) chopped chives; 4 thin lemon slices, one on each fillet

Ingredients

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4 skinless wild sockeye salmon fillets (5 oz / 142 g each, 568 g in all)
8 oz shiitake mushroom caps, stems removed, thinly sliced
2 medium carrots, peeled and cut in thin matchsticks
1 medium onion, thinly sliced
4 tsp olive oil, 1 tsp for each packet
2 tbsp low-sodium soy sauce
2 tsp grated fresh ginger
¼ tsp black pepper
1 tbsp sesame seeds
2 tbsp chopped chives
4 thin lemon slices, one on each fillet

Method

Nutrition

Estimated

Per packet (1 fillet with vegetables) · serving size 1 of 4

Calories279

Total fat	12.6 g
Saturated fat	2.0 g
Sodium	390 mg
Total carbohydrate	10.0 g
Dietary fiber	4.1 g
Total sugars	at most 3.0 g (1 row carries an upper bound)
Protein	34.9 g

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