Salmon Pockets

This is a great technique to cook fish. You can put in all your veggies along with the fish and have a full dinner ready in less than 30 minutes.

Ingredients

Serves 2

2 tablespoons olive oil, divided

3 medium carrots peeled, cut in half lengthwise

3 medium parsnips peeled, cut in half lengthwise

2 (8-ounce) wild salmon fillets

Salt and freshly ground black pepper to taste

1 teaspoon ground turmeric

4 fresh basil leaves, julienned

1 medium lemon, sliced

Change the Fish

If you don’t like salmon or prefer a leaner fish, try this recipe with sea bass or halibut.

1. Preheat the oven to 350°F.
2. Cut 2 squares of aluminum foil big enough to fully seal the pouches, approximately 8" long ´ 12" wide.
3. Begin by drizzling 1 tablespoon oil on the part of the foil where the vegetables will be placed.
4. Divide the carrots and parsnips into equal portions. Place the strips on the center of the foil sheets.
5. Place the salmon fillets on top of the carrot and parsnip strips. Drizzle the remaining olive oil on the salmon fillets. Season with salt, pepper, and turmeric.
6. Sprinkle the basil on the fillets and place lemon slices on top.
7. Seal the pouches tightly, and bake for 30 minutes.