July 17, 2026

Rosemary Orange Salmon Parcels

Name: Rosemary Orange Salmon Parcels
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: PAM® Original Cooking Spray; 4 salmon fillets, about 5 oz./150 g each; 1 tbsp. (15 mL) finely chopped fresh rosemary; 3/4 cup (175 mL) VH® Orange Ginger Stir-Fry Sauce; 12 spears asparagus or green beans, cut into 2-inch (5 cm) pieces, or snow peas; 1/2 cup (125 mL) slivered carrot; 1/2 cup (125 mL) red pepper; ½ tsp salt; ½ tsp pepper

10

Prep Time Minutes
30
Total Time Minutes
9
Number of Ingredients
4
Servings

Tags:

Seafood,
Under 30 min,
Main Dish,
VH,
Summer,
Spring,
Fall,
Winter,
Oven,
Asian

Ingredients

PAM® Original Cooking Spray
4 salmon fillets, about 5 oz./150 g each
1 tbsp. (15 mL) finely chopped fresh rosemary
3/4 cup (175 mL) VH® Orange Ginger Stir-Fry Sauce
12 spears asparagus or green beans, cut into 2-inch (5 cm) pieces, or snow peas
1/2 cup (125 mL) slivered carrot
1/2 cup (125 mL) red pepper
½ tsp salt
½ tsp pepper

Directions

View photos

Step one

Preheat oven to 450°F (230°C). Spray 4 squares of foil (or parchment paper) with PAM® Original Cooking Spray. Place salmon fillet in center of each, skin side down. Sprinkle each with a bit of the rosemary, salt, pepper. Spoon 2 tbsp. (30 mL) of VH® Orange Ginger Stir-Fry Sauce over each fillet.
Step two

Arrange asparagus pieces over each fillet; sprinkle with some of carrot and red pepper. Spoon another 1 tbsp. (15 mL) VH® Orange Ginger Stir-Fry Sauce over vegetables.
Step three

Crimp edges of foil (or fold parchment) to form cooking parcels, leaving small air space at top. Place on baking sheet. Bake 20 to 25 minutes or until fish flakes easily with fork and vegetables are tender.