This is one of our very favorite fish dishes. And, it ticks lots of boxes – healthy, easy, low carb and, of course, delicious! It is based on an Alton Brown recipe, but I have made many changes in both ingredients a preparation.

There is a bit of vegetable preparation, but the final dish is actually cooked in the microwave in just a few minutes. The salmon steams with the vegetables and comes out perfect. The vegetables should all be about the same size and shape so that they cook evenly in the microwave.

To julienne the carrots, slice them on the bias, or diagonally, so that oblong discs are created. Then, slice those into julienne pieces. I snack on the extra pieces!

To supreme the lemon, see my blog post Bermuda Salad. It shows how to supreme an orange. It is done the same way for a lemon.

Save the center and remove any seeds from it and the supremes.

Put all the ingredients for the vegetables in a microwave safe bowl. Squeeze the left over center of the lemon into them. Chop any unused lemon segments and add them. Now cover and microwave 2 minutes. Stir. Microwave 1 more minute. Set aside.

Mound the vegetables on the parchment, to one side of the center. Top with salmon. If the salmon has a thinner end, tuck that under, so the piece of salmon is all about the same thickness.

Top salmon with vermouth, salt, pepper, dill and 3 lemon wedges each.

Roll and twist the edge of the parchment all around the salmon. Tuck the end under.

Cook each individually on high for 3 to 4 minutes. My husband likes his cooked 4 minutes while I prefer 3 minutes. I make his first and let it sit while mine cooks. Unwrap carefully and use a fork to help slide it onto a plate. Enjoy!

Salmon in Parchment with Julienne Vegetables

• Vegetables
• 7 ounces shredded cabbage
• 3 ounces leeks, julienned
• 3 ounces snow pea pods, sliced
• 4 ounces carrots, julienned
• 2 teaspoons dry vermouth
• 1 ½ teaspoons fresh dill, chopped
• ½ teaspoon salt
• fresh ground black pepper, to taste
• Salmon
• 2 salmon fillets, 6-8 ounces each, skinned
• 1 tablespoon dry vermouth
• 1 teaspoon fresh dill, chopped
• salt and ground black pepper to taste
• 1 lemon, supremed

1. For Vegetables: Mix together all ingredients for the vegetables in a microwave safe bowl. Squeeze the juice from the leftover center of the lemon after making supremes into the vegetables. Chop any leftover lemon segments and add those.

2. Cover the bowl and microwave on high for 2 minutes. Stir. Microwave for 1 more minute. Set aside.

3. For Fish: Prepare 2 double layers of 15 x 36 inch pieces of parchment paper.

4. Divide the vegetables evenly between the parchment, mounding them to the side of the middle of the parchment, centered. Top with the salmon fillets. If the fillets have a thin end, tuck that under to make the thickness of the salmon more even.

5. Sprinkle each fillet with 1/2 tablespoon of vermouth, salt and pepper, and dill. Top each with 3 segments of lemon.

6. Fold the parchment in half and fold and roll the edges of the parchment all around the salmon. Tuck the end under the packet. Place on a microwave safe plate.

7. Microwave each plate individually, 3 to 4 minutes, on high. They should read 130 degrees on an instant read thermometer.

8. Open packets carefully and slide onto the plate. Serve and enjoy!