I have a wonderful recipe for he health consiceous learned while working for a frencj chef frind of mine:

 one 6oz salmon filet skin off or on

  pinch of salt pepper to taste

  vegetables  as in green beans, cooked rice, or a medley of your favorites cut in julienne of thin slices.

   piece of parchment paper large enough to place filet and be able to fold it over and room left over.

  1/2 oz olive oil

   1/8 oz vermouth

 

Procedures:  preheat oven to 350 F; fold parchment in half, drizzle one half of paper close to you with oil spread it about some.

   place veggies on paper on half close to you

  place salmon on top and season to taste, drizzle in vermouth.

 fold other half of paper over fish, make sure it's even all around.

take one corner and fold it onto each other overlapping each time make sure it's a tight seal go all the way around the paper until you get to the other side of the corner.

 fold corner and staple it shut. the package should resemble a half moon. 

 warm a non stick skillet big enough to hold package ( make sure it's oven safe), spray with coking spray, when hot place package in and wait cook over medium heat until in pufs up, then place in oven and cokk for 10 12 mintes. remove and open carefully due to steam, plate and serve with favorite wine.