Have you ever cooked with parchment paper?  It’s super easy, healthy, and (the best part!) no clean up required.  This basic recipe can be used with any type of fish or chicken, veggies, and your choice of citrus slices and herbs and spices.  If you have different taste preferences in your family, it’s easy to make separate packets with various flavor combinations.  Parchment paper is found next to plastic wrap and aluminum foil at the grocery store.

Salmon and Veggie Packets    Serves 2    Prep time: 5 minutes   Cook time: 15-17 minutes

 Ingredients

• 1 small zucchini, halved lengthwise and thinly sliced
• 1 carrot, thinly sliced
• 1 onion, thinly sliced
• 1/2 teaspoon dried dill weed
• 1 lemon slice, halved, plus 2 teaspoons fresh lemon juice
• 1 orange or tangerine, sliced
• sea salt and ground pepper
• 1 skinless salmon fillet (6 to 8 ounces)

Directions

1. Preheat oven to 350 degrees. Fold a large rectangle shaped piece of parchment paper (about 15 by 16 inches) in half to crease it; open, and lay it flat.  Spray with cooking spray.
2. On one side of parchment paper place salmon, sprinkle with dill weed, salt and pepper; top with lemon and orange slices.
3. Place sliced vegetables around the salmon.
4. To close, fold parchment over salmon; fold edges on top of one another to seal packet. Place on a baking sheet; bake until salmon is opaque throughout, 15 to 17 minutes.

Serve over brown rice or quinoa.