- 4
Ingredients
- 1 lb. fresh skinless salmon 1 lb
- 2 cups carrots, thinly sliced 2 cup
- 2 cups fresh mushrooms, sliced 2 cup
- 1/2 cup green onions, sliced 1/2 cup
- 2 tsp orange peel, finely shredded 2 tsp
- 2 tsp fresh oregano, snipped 2 tsp
- 4 garlic cloves, halved
- salt & pepper to taste -
- 4 tsp olive oil 4 tsp
- 2 medium oranges, thinly sliced
Preparation
Step 1
In a small saucepan, cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside.
In a large bowl, combine carrots, mushrooms, onions, orange peel, oregano, garlic, salt and pepper. Toss gently to combine.
Divide vegetables among four pieces of thick foil, placing vegetables in centre of each piece. Place 1 piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon (5 ml) oil over salmon. Sprinkle with salt and pepper. Top with orange slices. Bring foil together and seal with double fold. Place foil packages on baking sheet.
Bake in preheated 350 F (180 C) oven for 30 minutes or until carrots are tender and fish flakes easily. Open slowly to allow steam to escape. Transfer to serving plates.