Ingredients

1 1/2 lb salmon filet

2 Tbsp fresh parsley chopped

2 Tbsp light olive oil not extra virgin

2 Tbsp fresh lemon juice

3 garlic cloves pressed

1/2 Tbsp Dijon mustard

1/2 tsp salt we use sea salt

1/8 tsp black pepper

Instructions

Preheat oven to 350˚F using aluminum foil and parchment paper, place salmon and shrimp in two different packets.

In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper.

Generously spread the marinade over the top and sides of the salmon and shrimp. Fold the foil paper snugly.

Bake at 350°F for 12-15 min or until just cooked through and flaky. Don’t over-cook.