4- 1/2 lb salmon filets, rinsed and trimmed without skin
2 lemons
1 bunch fresh dill
Borsari seasoning or any other seasoning you prefer ( lemon dill, lemon pepper work as well)
Kosher salt
2 leeks, washed and trimmed
4 large carrots, washed and peeled
1 large fennel bulb
1 bunch asparagus spears, washed and trimmed
4 sheets parchment paper
Place parchment paper on counter. Arrange individual portions of salmon on each sheet of parchment. Top salmon with squeezed lemon, cover with dill, spice seasoning and kosher salt to taste. Add one slice of lemon to each portion. Cut all vegetables to desired length and arrange around salmon on parchment. Make 4 individual pouches with parchment and transfer to baking sheet. Bake at 350F for about 30 minutes to desired tenderness. Carefully open individual pouches and arrange salmon and vegetables on individual plates or serving platter. Garnish with fresh lemon slices and dill sprigs and serve immediately. This recipe is a go to for me. Great for weeknights and guests alike! Enjoy
