Alaskan Salmon Spaghetti and Vegetables

2 lb. filet of salmon

1 lb. of angel hair pasta

1 zucchini

2 carrots

5 mushrooms

2 bell peppers (1 green, 1 red)

1 lemon

honey dijon mustard

red wine vinaigrette

salt

lemon pepper

olive oil

parchment paper

Makes 6 Servings

Boil water and pasta.

Cut the zucchini, carrots, and bell peppers julienne style. Cut the mushrooms sideways.

Place the vegetables into a mixing bowl and add 5 - 6 fl. oz. of vinaigrette

Meanwhile, cut the salmon fillet into 6 even pieces, and sprinkle a bit of lemon pepper atop

Rip 6 sheets of parchment paper to make pouches

Evenly distribute pasta on each of the parchment papers and drizzle with a little olive oil and salt

On top of each serving of pasta, place a fillet of salmon and spread honey dijon mustard on the surface

Next, distribute the vegetables evenly on all of the salmon fillets

(Optional) To get rid of the fishy scent, cut a lemon lengthwise into thin slices and place a couple slices atop each fish

Wrap each individual salmon with spaghetti and vegetables using the parchment paper

Place the pouches on a baking pan and into an oven set at 350˚ for about 20 minutes

Calories per Serving: 657

Carbs: 82 g

Protein: 51 g

Fat: 21 g