Salmon In Parchment

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces thin spaghetti
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• 2 tablespoons fresh dill or 2 tablespoons parsley, chopped
• 1 cup carrot, julienned
• 1 cup zucchini, julienned
• 1 cup asparagus spear
• 1 cup red bell pepper, peeled, julienned
• 24 ounces salmon fillets, cut into four 6-ounce pieces
• 2 tablespoons dijon mustard
• 4 large sheets parchment paper (aluminum foil may be substituted)

Recipe

• 1 heat oven to 400°f
• 2 cook thin spaghetti in rapidly boiling water until al dente, drain, toss with a bit of olive oil, salt and chopped fresh dill or parsley.
• 3 rinse salmon filets and pat dry.
• 4 spread dijon mustard evenly over the top of each piece of fish.
• 5 prepare the parchment: first, fold each piece of parchment in half; with scissors, cut the shape of half a heart from the folded side.
• 6 open the heart shape and place 1/4 of the pasta on the center of each heart, top with a salmon fillet, and add one quarter of the vegetables.
• 7 bring the sides of the heart over the fish and fold the edges together - starting at the top of the heart, overlapping the folded edge as you go; fold the tip several times to secure it.
• 8 place the pouches in the middle of the hot oven and bake for 10 minutes.
• 9 serve immediately in the sealed pouches, opening them just before eating.