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Salmon and Salad

1/2 lb Thin spaghetti
1 tb Olive oil
1 pn Salt
1/4 c Chopped fresh dill
1 c Sliced assorted vegetables: carrots; zucchini, asparagus, snow peas
2 6 oz. salmon filet
2 tb Dijon mustard
Rice wine vinegar
Dark roasted sesame seed oil
Salad greens


Preheat oven to 400 degrees.. Cook the pasta and drain. Toss the with 1 T. olive oil, salt and fresh dill. Prepare a garnish of the carrots, zucchini, asparagus and snow pea pods. Rinse the salmon filets and cut into individual portions and pat dry. Top each filet with the Dijon mustard. For each serving, place a serving of pasta on a piece of parchment paper. Top with a salmon filet , add the vegetables and twist the corners of the parchment to seal into a pouch. Place the pouches into the center of the oven and bake for 10 minutes. Serve immediately in the sealed pouches, opening just before eating. For the salad, pour enough vinegar over the salad greens to coat lightly. Add a teaspoon of the sesame oil and toss.


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