Baked Salmon in Parchment Paper with Fall Veggies

INGREDIENTS:

1/2 cup Brussels sprouts, halved and sliced very thin, or shaved
1/2 cup fresh mushrooms, shaved
1/2 cup red new potatoes, blanched, quartered, and shaved
1/2 cup grape tomatoes, halved
1/3 cup brocolini or broccoli, chopped fine
1 tbsp Shallots or red onions, minced
1 tsp garlic, minced
1-6 oz salmon filets
2 tsp olive oil
1 tbsp lemon juice
salt and pepper to taste
parchment paper

DIRECTIONS:

1. In a large bowl, mix the sliced very thin or shaved vegetables, shallots or red onion, garlic, olive oil and salt and pepper to taste; set aside.

2. Lightly cover both sides of the salmon filets with olive oil; drizzle lemon juice over salmon and add salt and pepper to taste.

3. Take a piece of parchment paper (12 inch by 12 inch) and place one seasoned salmon in the middle of paper.

4. Spoon 1/2 of the vegetable mixture on top of the salmon then roll the parchment paper around the salmon in "burrito style" and place with paper seam side down onto a baking sheet.

5. Lightly drizzle olive oil on top of parchment paper and season with salt and pepper to taste. Repeat steps 3-5 with other filet.

6. Bake in 375 degree oven for about 20 minutes or until done.

7. Carefully unwrap salmon and vegetables, remove paper and serve.

Serves 2

Nutrition Facts per Serving:

Calories: 460, Carbohydrate: 13 grams, Protein: 48 grams, Fat: 24 grams, Sodium: 294 mg, Fiber: 2 grams