Baked Salmon with Finger Limes

Salmon and Bok Choy in Parchment with Citriburst

Serves 4


  • 4 baby bok choy, halved lengthwise and leaves seperated
  • 2 shallots, thinly sliced
  • 4 tablespoons butter, cut into pieces
  • 2 teaspoon chopped fresh dill weed
  • Coarse salt and ground pepper
  • 4 skinless salmon fillet (6 to 8 ounces)
  • 8 Citriburst finger limes cut in half or 2 teaspoons of Citriburst pearls


Preheat oven to 350 degrees. Fold 4 large pieces of parchment paper (about 15 by 16 inches) in half to crease them; open, and lay them flat.

Set the four pieces of parchment on the counter. On one side of the crease, mound some bok choy; top with some of the shallot, butter, and dill. Season with salt and pepper. Place salmon on top; season with salt and pepper and spoon over finger lime pearls.

To close, fold parchment over salmon; make small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes. Serve immediately and wait for the compliments to roll in.

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