Salmon in Parchment

Salmon in Parchment
Prep time: 45 minutes
Source: Adopted from Dr. Weil.com
8 oz. thin spaghetti
1 Tbs olive oil
1/4 tsp salt
2 Tbs fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
24 oz salmon fillet, cut into four 6-ounce pieces
2 Tbs Dijon mustard
4 large sheets of parchment paper
Heat oven to 400F degrees.
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.
Rinse salmon fillets and pat dry. Spread Dijon mustard
evenly over the top of each one.
Prepare the parchment, fold each piece of parchment in
half. With scissors, cut the shape of half a heart from
the folded side. (Remember Valentine's you made in grade
school?) Open the heart shape and place 1/4 of the pasta
on the center of the paper, top with a salmon fillet, and
add the vegetables. 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.
Place the pouches in the middle of the hot oven and bake
for 10 minutes. Serve immediately in the sealed pouches,
opening them just before eating. Serves 4.
Nutrients per serving:
Calories: 533.1, Protein: 45.9 grams, Fat: 14.9 grams,
Saturated Fat: 2.8 grams, Monounsat Fat: 6.4 grams
Polyunsaturated Fat: 4.2 grams, Carbohydrate: 51.8 grams,
Fiber: 5.2 grams, Cholesterol: 75.6 mg, Vitamin A: 6,543.6
IU, Vitamin E: 2.8 mg/IU, Vitamin C: 83.1 mg, Calcium:
99.0 mg, Magnesium:102.3 mg
Jenn B aka Mom2Sam and Tiny
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