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Source: Sunday Dinner

Salmon and Spring Vegetables Baked in...
Cooking fragile salmon fillets and fresh spring vegetables in parchment is remarkably fuss-free, and the presentation is truly special.
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Serves: 6
Prep Time: 30 minutes
Cook Time: 10 to 12 minutes
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4 tablespoons extra virgin olive oil
6 about 2 1/4 pounds total salmon fillets
2 zucchini, trimmed and juilienned
1 large fennel bulb, trimmed and juilienned
2 carrots, juilienned
3 scallions, trimmed and sliced 1/4-inch thick
2 tablespoons basil, chopped, fresh
Salt and freshly ground pepper, to taste
6 lemon slices




1. Preheat oven to 375 degrees Farenheit. Cut 6 sheets of parchment paper, each measuring 18 by 12 inches. Open a parchment sheet and position it so that it resembles and open book. Brush the bottom half with oil, brushing over the fold.
2. Lay a salmon fillet on the oiled portion near the fold, centered between the top and bottom of the sheet. Arrange some zucchini, fennel and carrots alongside the fish and brush the top of the fish with more oil. Sprinkle scallions and basil over all. Season with salt and pepper and lay a lemon slice on top of each fillet. Repeat with the remaining sheets of parchment and ingredients.
3. Fold the parchment paper over the food and seal tightly by overlapping the edges, top and sides, to make secure packets. Transfer to 2 baking sheets without leaving much space between the packets. Bake for 10 to 12 minutes, depending on the thickness of the fillets.
4. Transfer each packet to a dinner plate and serve immediately. Take care when opening the packets; the escaping steam is hot.





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