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1 (6-8 ounce) salmon fillet
Thinly sliced vegetables: 6 asparagus spears, 1 zucchini, spinach leaves, bell peppers, mushrooms, snap peas
2 scallions, thinly sliced
1 garlic clove, grated
2 tablespoons butter, melted
Juice of ½ lemon
1 teaspoon finely chopped dill
Salt and freshly ground pepper
1 piece of parchment paper
1 piece of aluminum foil
Preheat oven to 400 °F, 200°C.
Lightly season the vegetables with salt and pepper.
Fold a piece of parchment paper in half, like a book.
Open the paper like a book and brush both sides (left and right) with melted butter.
Place the asparagus spears on one side of the parchment then top with bell pepper slices or whatever vegetables you are using.
Season the salmon on both sides with salt and pepper.
Place the fish on top of the vegetables.
Grate the garlic over the fish, drizzle the butter and lemon juice on top and fold the parchment paper over it to cover.
Crimp and fold the edges all around to create a seal. When you get to the end, fold it over the bottom.
For added protection, wrap the paper in foil and place on a baking tray.
Bake for 12-15 minutes.
Take care when opening the parchment because steam will immediately be released.
Serve with rice, toasted bread, or mashed potatoes.
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