| 10 | 50 | 387 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 30 min | 1 |
| 1 cup sliced | Carrots (Preferably julienned) |
| 1 cup diced | Celery (Preferably julienned) |
| 1 cup slices | Red bell pepper (Preferably julienned) |
| 1/4 cup | Green onion (julienned) |
| 114 gm | Atlantic salmon, wild |
| 1 tsp | Lemon juice |
| 1/4 tbsp | Dill, fresh (chopped) |
| 1 dash | Himalayan sea salt |
| 1 dash | White pepper |
| 1 tbsp | Extra virgin olive oil |
Preheat oven to 350*F. Arrange fish over vegetables; sprinkle with lemon juice, dill and salt. Drizzle with oil. Fold paper around fish and vegetables, seal tightly.
Arrange packets on baking sheet. Bake for 30 minutes. Serve in the packets.
| Meat | 1.3 |
| Vegetables | 6.8 |
