Ginger Lime Salmon en Papillote with Vegetables & Lentils
Download our MIND Diet Ginger Lime Salmon Recipe Here
Cooking salmon “en papillote” gently steams the fish and vegetables inside parchment paper, helping preserve moisture, flavor, and delicate nutrients while creating a beautifully tender texture. This South Asian–inspired salmon MIND diet recipe takes brain-healthy eating up a notch with fresh ginger, garlic, bright lime, olive oil, and a touch of honey for a vibrant flavor-packed sauce. Paired with fiber-rich lentils, leafy greens, and colorful vegetables, this meal is rich in omega-3 fats, antioxidants, and anti-inflammatory nutrients that support both brain and cardiovascular health.
Serves 4
Prep time: 20 minutes
Cook time: 15 minutes
MIND POINTS: 1 fish, 1 LG, 2 OV, 1BN, 0.5 EVOO
INGREDIENTS:
1 cup dry red lentils, sorted and rinsed
3 cups water or vegetable broth
20 ounces salmon, cut into 4 fillets (about 5 ounces each), skin and bones removed
1 medium zucchini, thinly sliced
1 small red onion, peeled, halved, and thinly sliced
2 medium carrots, grated
4 cups fresh spinach
¼ teaspoon salt and pepper each
For the Sauce:
2 tablespoons finely chopped fresh ginger
2 garlic cloves, finely chopped
½ teaspoon ground tumeric powder
2 teaspoons honey
2 tablespoons extra-virgin olive oil
2 tablespoons coconut aminos or low-sodium soy sauce
Juice of 1 lime
Garnish
Fresh cilantro, chopped
Directions:
Preheat oven to 400°F. Get out 1 baking sheet.
Cook lentils in water or broth for 10–15 minutes until tender. Drain excess liquid and season lightly with salt.
3. Whisk together ginger, garlic, tumeric, honey, olive oil, coconut aminos, and lime juice.
4. Cut 4 parchment pieces (about 12 x 16 inches). Fold in half, then reopen.
5. Layer spinach, zucchini, onion, and carrot on one side of each parchment sheet. Drizzle with sauce. Top with salmon, season with salt and pepper, and spoon over more sauce.
6. Fold parchment over and tightly crimp edges to seal the packets.
7. Bake at 400°F for 12–15 minutes, until salmon flakes easily.
8. Serve over lentils and garnish with cilantro and extra lime if desired.