I've been making this dish for years. It's light, quick & easy. I'm going to post the original recipe but, I often change the veggies that I use depending on the season & what I have in my kitchen.

Ingredients
1 bulb fennel, quartered 4 thin salmon filets
1 yellow squash, sliced crosswise 1 TBLS minced garlic
1 zucchini, sliced juice of 1 lemon
1 red onion, chopped grated lemon zest from 1 lemon
2 scallions, chopped salt & pepper
4 garlic cloves, crushed 4 12x6 sheets parchment paper
4 large basil sprigs or aluminum foil
-Preheat oven to 500 degrees
-Toss veggies with basil, salt & pepper.
-In separate bowl, coat filets with ginger, lemon zest & juice, salt & pepper.
-Spread some veggies over bottom of parchment paper/foil.
-Place salmon on top & place leftover veggies upon the filets.
-Pour any remaining lemon juice over filet & veggies.
-Fold over & seal edges of paper/foil.
-Spray top & bottom of sealed filets with Pam olive oil or brush olive oil on.
-Place on baking sheet & cook for 10-12 minutes.
-Place on plate & with a knife slash an X to open & serve.

Posted by Dawn Falcone @ 10:30 PM 2 comments

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