2 6-ounce salmon fillets
1 cup frozen diced onion
1 cup frozen diced green bell pepper
3 ounces portobello mushrooms, thinly sliced (about 1 cup)
2 tablespoons snipped fresh dill or 2 teaspoons dried dill
1/4 cup dry white wine
Salt and freshly ground pepper
HEAT oven to 450°. Spray center of each foil circle with olive oil. Place a salmon fillet on one-half of each circle. Spoon the onion, green peppers and mushrooms on top. Sprinkle a tablespoon of fresh dill over the vegetables. Spoon 2 tablespoons wine into each parcel. Add salt and pepper to taste.
CLOSE the parcels, folding the empty half over the half that contains the fish and sealing the edges. If using foil, bend the edges over and press together. If using parchment paper, fold the edges together and fold them around the semicircle, overlapping the previous fold as you go.
PLACE on a baking tray and bake for 8 to 10 minutes. The fish is done when it is no longer translucent.
PLACE each parcel on an individual plate and open it at the table.
Nutrition information: Per serving: 365 calories (37 percent from fat), 14.9 grams fat (2.9 grams saturated, 7.0 grams monounsaturated), 78 milligrams cholesterol, 39.4 grams protein, 12.9 grams carbohydrates, 3.0 grams fiber, 87 milligrams sodium.