Salmon in Parchment

Recipe by Chef Kate
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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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