{NEW} Chili Lime Salmon + Pineapple Packets . . . makes 1 serving each . . . In…

{NEW} Chili Lime Salmon + Pineapple Packets ??? .
makes 1 serving each .
1 sheet of 14-inch length of parchment paper
1 salmon fillet, skinless, approx 5-6 ounces
1/4 small pineapple, halved and sliced thin
1/2 Tbsp clarified butter or ghee, or coconut oil, melted
sea salt and fresh ground black pepper, to taste
1 Tbsp raw honey
1/2 tsp garlic powder
1 Tbsp fresh lime juice
1 tsp fresh lime zest
1/2 tsp chili flakes
a small bunch of fresh parsley leaves, chopped
1 Tbsp red chili slices (optional)
lime wedges, to garnish

Preheat your oven to 375 degrees f.

Fold the parchment paper in half, then open up.
Lay the pineapple slices in the center of one half of the parchment paper. Place the salmon fillet on top.

Sprinkle with garlic powder, chili flakes, lime juice & zest, and a pinch of sea salt and pepper, and drizzle with butter and honey. Using your hands gently rub this mixture into the salmon.

Fold over the other half of the paper over the ingredients.
Starting at one corner of the sheet, make small overlapping folds, then crease each fold to seal edges together. Twist the last fold at the bottom to make a tight seal; place your parchment packet on a baking sheet.
Bake for 15-20 minutes in your preheated oven, or until salmon is cooked through and flakes easily. Bake time depends on thickness of your filet.

Carefully open the packet (steam!) sprinkle with red chilis & parsley, then enjoy!

Or place in an air tight container and refrigerate for up to 3 days for meal prep. ❤Rachel



My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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