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Prep Time: 10 mins | Cook Time: 15 mins | Serves: 4

Ingredients

• 1 ¼- 1 ½ lbs salmon fillet, cut into 4 pieces

• 1 zucchini, sliced

• 1 bunch asparagus, trimmed and cut into 2 inch pieces

• ½ yellow onion, sliced

• ¾ tsp salt

• ½ tsp black pepper

• ½ tsp chili flakes, optional

• 3 cloves garlic, peeled and sliced

• 1/8 c fresh dill, stems removed, or 1 tsp dried

• 1 lemon, sliced into rounds

• 4 tsp olive oil

• ¼ c dry white wine, homemade stock, low sodium chicken broth

• 4 pieces parchment paper or foil

Directions

1. Preheat oven to 375°F.

2. Prep veggies, divide into 4 servings and place on half of each piece of parchment paper.

3. Layer veggies with salmon, skin side down. Season with salt, pepper, chili flakes, garlic, and lemon. Drizzle with olive oil and white wine.

4. Fold parchment paper over fish and vegetables. Make small folds every inch along the edges of the parchment paper until packets are fully sealed.

5. Place packets on large baking sheet and bake for 12-15 minutes, or until salmon is flakey and vegetables are tender.

6. Remove from oven, place each packet in serving bowls. Unfold parchment paper and serve immediately.

Notes

• Substitute vegetables to your liking. Bell peppers, fennel bulb, green beans or cauliflower would all work great.

• Use low sodium chicken broth instead of white wine, if preferred.

• Add fresh or dried herbs, such as flat leaf parsley, basil, rosemary or oregano to your liking.

• For BBQ grill, use foil in the place of parchment paper. Cook the packets for 12-15 minutes over medium heat.

• For stove-top, place parchment paper packets in a deep-sided skillet with a heavy lid. Steam for 10-15 minutes over medium heat.

• Serve with herbed brown rice or quinoa.

Nutrition: (per serving) Calories: 322 kcals | Total Fat: 17 g | Saturated Fat: 3 g | Sodium: 528 mg | Carb: 8 g | Protein: 31 g | Fiber: 4 g.

In the Kitchen | April 2022
Basecamp Prevention + Wellness, Providence | providencebasecamp.org