en Papillote — Les Petites Gourmettes

Ingredients

• 8 ounces baby spinach, thick stems removed
• Eight 4-ounce pieces salmon
• Salt and freshly ground black pepper
• 4 zucchini, cut into ribbons with a vegetable peeler
• 4 carrots, peeled and then cut into ribbons with a vegetable peeler
• 8 green onions, trimmed
• 8 asparagus spears, woody ends snapped off and then cut in half lengthwise
• 3 tablespoons freshly minced dill
• Juice of 1 lemon
• 4 tablespoons olive oil
• 4 tablespoons butter