Salmon & Vegetable Bake

Salmon & Vegetable Bake

Here is the perfect Sunday dinner dish.  You won’t need to do much, but put everything in foil pouches, pop in the oven and go about your afternoon or evening. You can cook this dish in parchment paper if you choose to instead of foil. 

INGREDIENTS

1 Pound Fresh Skinless Salmon (3/4 Inch Thick)

4 Sliced Carrots

2 Cups Sliced Mushrooms

5 Sliced Green Onions (Including Green Part)

2 Teaspoons Grated Orange Peel

2 Tablespoons Fresh Herbs (Basil, Oregano, Thyme, Tarragon)

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

4 Halved Garlic Cloves

4 Tablespoons Olive Oil

2 Sliced Oranges

Preheat your oven to 350° F.  Rinse the salmon and pat dry with paper towels.  Cut the salmon into four serving size pieces and set aside.  Fill a small saucepan with 2 cups of water.  Place the sliced carrots in the saucepan boil for just 2 minutes.  Remove from the heat, drain and set aside.  Tear off four large pieces of heavy foil.  The foil pieces should be about 24 inch by 18 inches.  Fold each piece of foil in half to make an 18×12 inch piece.  In a large size bowl combine the carrots, mushrooms, green onions,garlic, orange peel, herbs, kosher salt and pepper.  Gently toss to combine.  Divide the vegetables among the four pieces of foil.  Make sure to place the vegetables in the center of each piece of foil.  Drizzle each with olive oil and then top the salmon pieces.  Place the orange slices on top of the salmon pieces.  Seal the edges of the foil with a double fold.  Place the foil packets in a large baking pan.  Bake for 35 minutes.  You will want the salmon to flake when you open a packet to check for doneness.  Remove from the oven and open the packets carefully so that the steam will escape.  Transfer the packets to each dinner plate.  Serves 4