Preheat oven to 200°C (180°C fan forced).
Combine soy sauce, ginger, garlic and chilli in a small bowl.
Lay a large sheet of alfoil on your bench, and top with a large sheet of baking paper. Create a bed of asparagus in the centre, place salmon on top and pour over soy mixture. Carefully fold the alfoil around the fish to make an airtight parcel. Transfer the parcel to an oven tray and bake for 10-15 minutes.
Meanwhile, make the salad. Combine the snow peas, spring onion and mint in a large bowl. Stir together the lime juice, fish sauce and brown sugar in a separate bowl until sugar dissolves. Pour over the salad and gently toss.
Serve the salmon, asparagus and salad topped with sesame seeds.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1.5|
|Bread & Cereals||0|
|Healthy Fats & Oils||1|
|Total fat||29.3 g|
|- Saturated fat||6.1 g|
|Total carbohydrates||12.4 g|
|- Total sugars||9.5 g|