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
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.