4 firm fresh salmon filets (5-6 oz each)
1-2 tablespoons bottled capers
1 medium carrot, sliced thinly at long angle
4 potatoes, peeled and sliced thinly
2 fresh lemons, slice 1 thin, cut other in 4-6 wedges and set aside
1 oz fresh dill, tarragon or rosemary
1 medium green zucchini
1 medium yellow or red onion
4-8 pats of butter or margarine
Cooking Instructions
Rinse salmon and set aside. Preheat oven to 425 degrees.
For each fillet, fold a 12x15 inch piece of parchment paper in half to form a 12x7 1/2 inch rectangle.
Open one side of the parchment and place an equal portion of the sliced potato, then 1 salmon fillet. Top the fillet with equal portions of the remaining ingredients first with the onion, carrots, zucchini, lemon, then the capers and lastly herbs.
Fold the top half of the parchment over and beginning at one edge crimp or fold the parchment to close each into a packet.
Place packets carefully on an un-greased baking or cookie sheet and bake for 20-25 minutes, or until desired doneness. (The paper packets will begin to brown lightly).
Serve and allow your diner to tear open the packet, include a fresh garden salad and lemon wedges.
