Steamed Salmon

​We love salmon in my house, but my husband is very picky about how he likes his fish cooked. He prefers this method of cooking because the salmon stays moist. He also can’t stand the taste of lemon and this recipe allows me to garnish with lemon juice on my fish without affecting his meal.

​ I usually pair this dish with brown rice, but today I found an extra bag of Forbidden Rice in the pantry. My all-time favorite starch to eat is Forbidden Rice. It is packed with the same antioxidants as blueberries. It has a nutty flavor, and it’s easy to cook. It comes with a higher price tag than regular brown rice, but I will include the link to both kinds of rice below.

Earn $5,000 A MONTH From Home! Click Here

 Ingredients:
 

• Salmon fillets
• Onion (sliced)
• Garlic (sliced)
• Italian seasoning (to taste)
• Olive oil
• Salt (to taste)
• Pepper (to taste)
• Foil large enough to wrap around salmon
• Parchment square

 
Directions:
 
Preheat your oven to 375 degrees F/190 degrees C. Lay foil out flat and place parchment square on top. Pour a few drops of olive oil in the center of the paper. Put down a layer of sliced onion and sliced garlic. Place the salmon filet on top of the garlic and onion. Season salmon to taste with Italian seasoning, salt, and pepper. Place the remaining garlic and onion on top of the fillet. Bring in the ends of the foil and wrap around, creating a pouch. The goal is to create a pouch that traps in the steam. Bake for 35 to 45 minutes depending on the size of fillets.

Nutrition Info:

This nutrition information is only for a 4 oz serving of steamed salmon, NOT the entire meal.

• Calories      134
• Fat                 3.97 g.
• Sodium        75 mg.
• Carbs           0 g.
• Fiber             0 g.
• Sugar            0 g.
• Protein        22.9 g.