These Salmon fillets can be served over noodles or rice or just as they are. I have served fried rice as a side dish with it. I adapted this recipe the one of the same name in Kids' fun and healthy Cookbook by Nicola Graimes.
4 Salmon fillets, about 5-6 ounces each
1 carrot, cut up into very thin strips
1 red sweet pepper, cut up into very thin strips
3 green onions, cut up into very thin strips
1 1/2 Tab. grated ginger root
2 Tab. soy sauce
4 Tab. orange juice
salt and pepper to taste
2 Tab. Sesame seeds
Tear or cut baking parchment into pieces about twice the size of the salmon fillets. Place each piece of salmon on the parchment. Arrange a mixture of the carrot, red pepper, green onion and ginger root on top of each fillet. Drizzle the soy sauce and orange juice over the salmon and vegetables. Carefully fold two end of the parchment paper like you might fold down a lunch bag. gather the two ends and fold in to form a triangle and fold back over the parcel. Put the parcels on a baking tray and bake for about 15 minutes for fresh fish, and 20 for frozen. Remove the fish from the oven and leave to cool a few minutes before opening the parcels. Sprinkle with sesame seeds before serving.
Here is a tutorial on how to make these without the parchment paper.