Salmon en Papillote

Salmon en Papillote

Ingredients:
4 salmon fillets
1 cup julienned carrots
1 cup chopped asparagus spears
1 cup broccoli florets
6 tablespoons butter
1 teaspoon dill
1/2 teaspoon minced garlic
1/2 teaspoon thyme
Juice and zest of 1 lemon
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 375 degrees. Place four12-inch squares of parchment paper
on two baking sheets. Fold the sheets of parchment paper in half and unfold.
Place a salmon fillet on each sheet of parchment paper, positioning it on one
side, so you can fold the paper over. Mound the vegetables on top of the fish.
Mix the remaining ingredients in a small bowl. Place 3 tablespoons of the
mixture on top of each pile of vegetables. Season with freshly ground black
pepper to taste.
Fold the paper over the top of the vegetables. Starting in one corner, fold the
paper down to make a tightly sealed packet. Bake the fish for 1215 minutes.
Chapter 16
International Dishes:
Italian
Paleo Spaghetti and Meat Sauce
Serves 6
If you haven’t tried spaghetti squash, you’re in for a treat. The squash has a
sweet, mellow flavor and forms spaghetti-like strands when cooked. Serve it with
this hearty, slow cooker meat sauce for a filling lunch or dinner.