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A very healthy and elegant entree from Dr. Weil. This recipe can easily be reduced or increased according to how many are dining. Be careful opening the pouch.
- 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)
- 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 filets and pat dry.
- Spread Dijon mustard evenly over the top of each piece of fish.
- Prepare the parchment: First, fold each piece of parchment in half; with scissors, cut the shape of half a heart from the folded side.
- 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.
- 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.