| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Home3 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Thin spaghetti |
| 1 |
tb |
Olive oil |
| 1 |
pn |
Salt |
| 1/4 |
c |
Chopped fresh dill |
| 1 |
c |
Sliced assorted vegetables: carrots; zucchini, |
|
|
; asparagus, snow |
|
|
; peas |
| 2 |
|
6 oz. salmon filet |
| 2 |
tb |
Dijon mustard |
|
|
Rice wine vinegar |
|
|
Dark roasted sesame seed oil |
|
|
Salad greens |
INSTRUCTIONS
Directions: Preheat oven to 400 degrees.. Cook the pasta and drain. Toss
the with 1 T. olive oil, salt and fresh dill. Prepare a garnish of the
carrots, zucchini, asparagus and snow pea pods. Rinse the salmon filets and
cut into individual portions and pat dry. Top each filet with the Dijon
mustard. For each serving, place a serving of pasta on a piece of parchment
paper. Top with a salmon filet , add the vegetables and twist the corners
of the parchment to seal into a pouch. Place the pouches into the center of
the oven and bake for 10 minutes. Serve immediately in the sealed pouches,
opening just before eating. For the salad, pour enough vinegar over the
salad greens to coat lightly. Add a teaspoon of the sesame oil and toss.
Salmon is an excellent source of Omega 3 fatty acids that inhibit clotting
of the blood and reduce the risk of a heart attack.
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