Preheat oven to 400 degrees 4 ounces salmon 1 orange carrot 1 small purple potato 1 “striped” red beet 1 yellow onion 4 collarhd, kale or Swiss chard leaves (high in omega-3 fatty acids) 3-4 Fresh herbs of your choice (rosemary, sage, thyme, marjoram, oregano, dill, parsley) Juice of one lemon and two slices for garnishing Cut “ribs” from leaves and finely dice. Cut leaves into bite size ribbons. Julienne the vegetables into two inch long strips. Mince 4 herbs of your choice. Take a two feet long piece of parchment. Fold in half and cut into half circle. Place parchment onto baking tray. Place greens, veggies and half the herbs and some lemon juice on one side of the parchment. Set fish on top of veggies. Top with more herbs, lemon juice and two lemon slices. Fold the parchment in half over the fish and veggies and crinkle and fold the paper to create a tent with a seal. Bake at 400 degrees for 15 minutes.
Originally published in the Santa Monica Daily Press print edition on March 22, 2008. Read the original PDF.