Ingredients:
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 carrots, julienned
1 cup zucchini, julienned
1 cup asparagus spears
1 cup red bell peppers, 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)
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.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.