Steamed Vegetable and Fish Pockets

(Makes 4 servings)

Ingredients:
4 pieces fresh salmon or halibut
4 scallions, trimmed, washed and cut into 3-inch pieces
1 cup baby carrots
1 cup snow peas
1 cup broccoli florets
½ pound fresh asparagus, trimmed
4 baby potatoes, whole, scrubbed
3 garlic cloves, minced
1 lemon, scrubbed, sliced and seeded
4 sprigs of fresh dill
Olive oil spray, sea salt and freshly ground black pepper

Directions:
Preheat oven to 350°F. Tear off four sheets of heavy-duty tinfoil in 12x18-inch lengths. Place one sheet of foil in each of two baking/cookie sheets. Lightly coat with olive oil spray before placing fish and vegetables onto the separate sheets. Arrange dill and lemon slices over the salmon. Sprinkle each with a pinch of sea salt and freshly ground black pepper. Cover each baking sheet with the remaining tinfoil and seal tightly. Place in oven and bake for 15 to 20 minutes. Remove from oven and place salmon beside a mixture of the vegetables. Serve.

Nutritional Info.:
256 g serving
Calories: 232
Carbs: 14 g
Protein: 34 g
Fat: 5 g

Side Note:

Try tilapia, snapper or any type of fish that may suit you. Or go with any type of seafood may work as well.