1tablespoonlow-sodium soy sauce, or tamari for gluten free
1tablespoonwater
2 ½teaspoonfreshly grated ginger
Instructions
Preheat oven to 350F.
Fold four large pieces of parchment paper in half to crease them. Open, and lay them flat.
On one side of crease, mound ¼ of the snow peas. Place salmon on top. Repeat with three additional pieces of parchment and remaining salmon and snow peas.
In a small bowl, whisk together miso, water, soy sauce and ginger.
Evenly divide miso mixture over salmon.
Fold parchment over salmon and scrunch the sides together to create a packet.
Place on a rimmed baking sheet. Bake until salmon is opaque throughout about 20 minutes.
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