Salmon in Parchment

Prep time: 45 minutes

8 oz. thin spaghetti
1 Tbsp olive oil
1/4 tsp salt
2 Tbsp 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 Tbsp Dijon mustard
4 large sheets of parchment paper

Heat oven to 400 F. 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 gradeschool?) 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 gramsPolyunsaturated 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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