Lemon Herb Salmon Packets

My friend Mary Jane posted this fabulous recipe and I just had to try it! It was so easy and so yummy! I don't really cook that much anymore. Once upon a time I used to cook a little bit, now I cook much less than a little bit(and study alot more than a little bit), so I felt quite proud of this special little dinner I whipped up. We had strawberry shortcake for dessert to top it all off. Yum!



Lemon & Herb Salmon Packets

1. Heat oven to 450 degrees. --- In a 1-quart saucepan, heat 1.25 cups chicken broth to boiling over high heat. Stir in 1 cup of uncooked instant brown rice. Reduce heat to low; cover and simmer 5 minutes or until most of broth is absorbed. Stir in one-half cup matchstick-cut carrots & sliced asparagus.
   
2. Meanwhile, cut 2 sheets of heavy-duty foil; spray with cooking spray. Place each fillet of salmon in the center of each sheet. Sprinkle with lemon-pepper seasoning; Arrange quarter-inch lemon slices over fish.
   
3. Spoon cooked rice mixture around each fish fillet. Bring up 2 sides of foil over fish so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
   
4. Place packets in oven on top of a baking sheet. Bake for 20 minutes at 450 degrees.