Ready to prepare a
romantic Valentine’s Day dinner for two?
Salmon in Parchment
Adopted from Dr. Weil.com
Prep time 45 minutes
Serves 2‒4
8 oz thin spaghetti
1 tablespoon organic extra virgin olive oil
1/4 teaspoon salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots julienned
1 cup zucchini, julienned
1 cup asparagus tips
1 cup red bell pepper, julienned
4 (6 oz) skinless-boneless wild Sockeye Salmon fillet portions (or Silver or King Salmon)
2 tablespoons 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.
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.
Nutrients per serving: Calories: 533.1, Protein: 45.9 g, Fat: 14.9 g,
Saturated Fat: 2.8 g, Monounsaturated Fat: 6.4 g, Polyunsaturated Fat: 4.2 g,
Carbohydrates: 51.8 g, Fiber: 5.2 g, Cholesterol: 75.6 mg.
