Quick and Easy, ready in about a half hour. And it's healthy, too.
8-oz baby carrots or regular carrots cut into thin strips
8-oz thin asparagus
4 scallions, cut into 1-inch pieces
4 (4-oz each) skinless salmon fillets
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed red pepper
2 tbsp olive oil
1 lemon, thinly sliced
2 tbsp minced chives
Move oven rack to lowest position and heat to 400-degrees.
Line a rimmed baking pan with a sheet of parchment paper.
In a microwave-safe bowl, cover carrots and asparagus with water. Microwave until tender, 2 to 3 minutes and drain. Rinse under cold water to stop the cooking process. Drain again.
Place scallions and vegetables on the parchment. Arrange salmon over the top. Sprinkle with the salt, pepper and crushed red pepper. Fold and crimp paper over salmon to seal. Bake until salmon flakes easily (press through the paper to test doneness} 20-25 minutes. Carefully open parchment and transfer to plates. Garnish with lemon slices and chives.
Yield: 4 servings Per serving: 340 calories, 25g protein, 9g carbs, 260 mg sodium
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