Nothing pleases me more than an all-in-one dish. This recipe is loaded with vegetables along with one of my favorite fish: salmon. Salmon is rich in Omega 3 fatty acids. Some salmon have more Omega 3 than others such as chinook and sockeye. They are a fattier fish and contain great amounts of healthy omega 3 fatty acids.
8 ounces of thin spaghetti (Capellini aka Angel Hair pasta)
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
2 tablespoons fresh dill or parsley, chopped
1 cup carrots, julienned
1 cup zucchini, julienned
1 cup of asparagus tips (I used baby asparagus)
1 cup red bell pepper, julienned
24 ounce salmon fillet, cut into four, 6 ounce pieces
2 tablespoons Dijon mustard
4 large sheets of aluminum foil (made into parcels, leave an opening at the top)
Heat oven to 200c (400f).
Cook the spaghetti until al dente, drain, toss with a bit of olive oil, salt and chopped dill or parsley. Rinse salmon fillets and pat dry. Spread Dijon mustard evenly over the top of each one.
Place 1/4 of the pasta in the pouch, top with a salmon fillet and add the vegetables. Fold the edges together and fold several times to secure it.
Place parcels in the middle of the hot oven and bake for 10 minutes. Serve immediately in the sealed parcels, opening them just before eating.
The Culinary Chase’s Note: Instead of using Dijon, I marinated the salmon in a bag with about 2-3 tablespoons of soy sauce, 1 tablespoon of Chinese rice wine and a 1/4 teaspoon of sesame oil. Toss the vegetables in a bowl and add the chopped dill, salt and pepper. In keeping with the marinade for the fish, I added 1/4 cup of soy sauce, 1-2 tablespoons rice wine and 1/2 teaspoon sesame oil to the vegetables. These are rough estimates as you may want to increase the amounts or decrease where you see fit. Divide the sauce between the parcels. The salmon comes out lovely and moist and the vegetables are al dente.