Salmon in parchment with shiitakes and mango-cucumber salad
One Pan Meal

Salmon in parchment with shiitakes and mango-cucumber salad

Gluten-Free, Dairy-Free, Soy-Free, Paleo, Lean & Clean

2 Servings, 510 Calories/Serving

25 – 35 Minutes

Cooking in parchment seals in flavor and makes for tender, moist fish. A sweet mango-cucumber salad rounds out this Asian-inspired paleo dinner.


  • 1-inch piece fresh ginger
  • 1 lime
  • Marinade base (coconut aminos - rice vinegar - paleo fish sauce - sesame oil)
  • ¼ ounce dried shiitake mushrooms
  • Fish options:
  • 2 wild Alaskan skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
  • 3 scallions
  • 2 sheets parchment paper
  • 3 or 4 sprigs fresh cilantro
  • 1 cucumber
  • 1 mango
  • 1 teaspoon black sesame seeds
  • ¼ teaspoon red chile flakes (optional)

Chef's Tip

For a subtle hit of extra umami flavor, drizzle each fish fillet with 1 teaspoon of mushroom soaking liquid before sealing the parchment packets.

Make It Leaner

In Step 4, use just 1 tablespoon oil for the mango-cucumber salad to slash 60 calories and 7 grams of fat per serving.

Nutrition per serving



Prep the mushrooms

Heat the oven to 400°F.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Juice the lime; set aside half for the mango-cucumber salad.
In a small bowl, stir together the marinade base, ginger, and half the lime juice. Add the shiitake mushrooms and let soak until starting to soften (they will continue to soften in the parchment packets), 5 to 10 minutes.
While the mushrooms soak, prepare the fish and scallions.


Assemble the parchment packets

Prep instructions and cook times are the same for both fish options.
  • Pat the fish dry with a paper towel; season with salt and pepper.
  • Trim the root ends from the scallions. Cut 2 scallions in half for the fish; thinly slice the remaining scallion on the diagonal for garnish.
  • Drain the mushrooms; discard the stems and coarsely chop the mushroom caps.
Lay the parchment paper sheets side by side. Place 1 fish fillet on each sheet. Top the fillets with the scallion halves and mushrooms, dividing evenly. Drizzle each with ½ teaspoon oil and season with salt and pepper.
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.


Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 10 to 12 minutes.
While the packets bake, prepare the mango-cucumber salad.


Make the mango-cucumber salad

  • Coarsely chop the cilantro; set aside half for garnish.
  • Peel the cucumber, if desired, and trim off the ends; cut the cucumber on the diagonal into ¼-inch-thick slices.
  • Trim off the top and bottom of the mango; cut away the peel, then cut the flesh into two halves away from the pit. Thinly slice the halves crosswise.
In a medium bowl, stir together the remaining lime juice, 2 tablespoons oil, sesame seeds, half the cilantro, and as many chile flakes as you like. Season to taste with salt and pepper. Add the cucumber and mango and toss to coat.



Open the packets, being careful of any venting steam, and transfer to individual plates. Discard the cooked scallions. Garnish with the remaining sliced scallion and cilantro and serve with the mango-cucumber salad.

Calories: 510, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 4.5g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 520mg (22% DV), Carbohydrates: 41g (14% DV), Total Sugars: 28g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.