Salmon in Parchment

 Serves 1.0
This makes one serving, but is easy to multiply
356.68 Calories per serving
Fat per serving: 8.13 g

Ingredients

3 oz - SALMON, ATLANTIC, WILD, RAW
1 cup - SPAGHETTI PASTA, COOKED
1/4 tsp - OLIVE OIL, EXTRA VIRGIN
1 sprigs - DILL WEED, FRESH
10 strip (thin) - CARROT, RAW
1/4 cup - ZUCCHINI W/SKIN, RAW, chopped
5 pods (pea) - PEAS, RAW, edible-podded
3 spears - ASPARAGUS, RAW, 2'' long or less
1/2 tsp - MUSTARD BLEND, ''Dijonnaise''
1 - Cooking Parchment, Parchment paper is available in gourmet kitchenware stores and many supermarkets

Directions

Heat oven to 400 degrees Fahrenheit

Cook thin spaghetti until just done (al dente), drain, toss with a bit of olive oil, salt and chopped fresh dill (use parsley if dill is not available).

Prepare a garnish of fresh vegetables: carrot and zucchini matchsticks, asparagus tips, snow or snap pea pods, etc.

Rinse salmon fillet, cut in individual portions and pat dry. Spread Dijon mustard over the top of each one.

For each person, place a serving of pasta on a sheet of parchment, top with a salmon fillet, add the vegetables and twist the corners of the parchment together to seal into a pouch.

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.

Bon appetit

(Parchment-wrapped food turns into taut packages as steam inflates the sealed pouches. (Be careful when slitting them open to avoid being burned.) The results are a delicate mix of textures and aromas that's sure to please).

Calories: 356.68 cal
Total Fat: 8.13 g