lb of Skinless Salmon Fillet 3 Onion Slices 2 Cups of Cooked White Rice 3 Lemon Slices 4 Zucchini Strips 3 Basil Leaves 3 Tomato Slices 3 Parsley Sprigs 4 Thin Asparagus Spears 1/4 Tsp of Oregano 1 15x20 Sheet of Parchment 3 Pats of Butter 2 Chopped Garlic Cloves Salt & Pepper
Step1 Fold parchment paper in half into equal rectangles 1/3 larger than the salmon. On one half in the middle of the rectangle start layering ingredients beginning with the rice ending up with the salmon with garlic, then the tomatoes with some oregano, basil leaves and then the lemon slices last with pats of butter on each slice. Add salt and pepper.
Step2 Fold the other half of the parchment over the fish and start crimping the edges together in little triangles all the way around until the sack is completely sealed tight.
Step3 Place packet on a cookie sheet in a preheated 350 degree oven for 30 minutes. Remove the packet and plate tearing the paper from the center exposing the salmon and vegetables. Yield serves 1 or 2