Salmon In Parchment

Name: Salmon In Parchment
Ingredients: 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)

11 ingredients

9 steps

Ingredients

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)

Directions

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.