Ingredients

• 1/2 lb asparagus, trimmed
• 1/2 lb green beans, trimmed
• 1 cup snap peas, strings removed
• 4 salmon fillets (4oz)
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 tbsp chopped fresh chives
• 1 lemon, sliced

Preparation

Preheat the oven to 400ºF.
Cut 4 large parchment squares. In the centre of each square, pile the asparagus, beans, and snap peas. Top with a salmon fillet. Season with the parsley, dill, chives, garlic powder, salt, and pepper. Top each fillet with 1 or 2 lemon slices. Fold the packets to seal the edges, leaving an air pocket inside to help steam the fish.
Bake until the fish is cooked through, about 9 to 12 minutes. *Be careful when opening the packets! They are extremely hot and filled with steam.
Serve immediately or store in the refrigerator for up to 3 days.