Salmon steamed in parchment with Edamame and Tomatoes

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 231.5
  • Total Fat: 8.2 g
  • Cholesterol: 41.5 mg
  • Sodium: 89.2 mg
  • Total Carbs: 14.0 g
  • Dietary Fiber: 4.8 g
  • Protein: 24.5 g

View full nutritional breakdown of Salmon steamed in parchment with Edamame and Tomatoes calories by ingredient
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Fast and foolproof recipe that looks fancy and tastes great. Under 300 calories. Fast and foolproof recipe that looks fancy and tastes great. Under 300 calories.
Number of Servings: 2


    1/5 fillet salmon (About 6 ounces), skin removed
    2 plum or small tomatoes
    1 cup shelled frozen edamame, unthawed
    1 Lemon
    1 tsp. olive oil
    Fresh Basil (about 5 leaves)
    Salt and Pepper to taste

    You'll also need parchment paper.


For larger servings, increase the cooking time to 20 minutes for 6 ounces of salmon.


Preheat the oven to 400 degrees Fahrenheit.

Cut parchment paper into two approximately 12" square pieces. It won't matter if they're too big. Fold each square in half.
Place one square on a baking sheet or jelly-roll pan.
Dice the tomatoes.
Halve the lemon and slice a couple of very thin slices from one half.
Slice or tear the basil into very small pieces.
On one of the parchment squares place a piece of salmon. (Work on one half of the parchment sheet so it can be folded over to easily make a little package.)
Salt and pepper the salmon.
Place one of the lemon slices on the top.
Top with half of the diced tomatoes and basil.
Drizzle with about 1/4 teaspoon olive oil, just a few drops.
Put about 1/2 cup of the frozen edamame on top.
Add a dash more salt and pepper.
Squeeze half of the lemon onto the top.
Fold the other half of the parchment over and fold and twist the edge tightly to form an air-tight little bag.

Repeat for the other piece of salmon.

Cook the salmon packets for 15 minutes at 400 degrees Fahrenheit.

Allow the salmon to sit for a few minutes before opening the packet to avoid steam burns.

For a special occasion, place the entire package on the plate and cut the middle open slightly. Or cut the packets open and plate the Salmon with the tomatoes and edamame on the side.

Serving Size: Makes two 3 oz. servings of salmon plus veggies

Number of Servings: 2

Recipe submitted by SparkPeople user KARLEE2255.

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