Lemon-infused Fish And Vegetables

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 lemon, sliced very thin
• 24 ounces salmon fillets (4 fillets, can substitute fish)
• 12 ounces asparagus, chopped (can sub other veggies like zucchini, red bell pepper, mushrooms, or combine all of these for variety)
• 1 tablespoon extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 teaspoon salt

Recipe

• 1 heat oven to 425 degrees. tear four lengths of parchment paper or foil, each about 18 inches long. fold each length across in half; unfold. divide lemon slices among parchment pieces, piecing them in a row; top with fish. place vegetables beside the fish.
• 2 whisk together the olive oil, lemon juice and salt; drizzle over the fish. crimp or fold over the edges to form sealed packets. place packets on two baking sheets.
• 3 bake until the packets are puffed and fish is cooked through, 12-15 minutes. transfer packets to serving plates. cut the top of the packets open carefully (to avoid the escaping steam). serve.