Salmon En Papillote with Blackberry Sauce - alive magazine

Ingredients

• 1 small red onion, thinly sliced
• 2 small zucchinis, sliced into 1/2 in (1.25 cm) rounds
• 1 large red bell pepper, thinly sliced
• 4 - 4 to 6 oz (112 to 170 g) skinless wild salmon fillets
• 1 Tbsp (15 mL) fresh lemon juice
• 2 tsp (10 mL) grapeseed oil or sunflower oil
• 2 garlic cloves, minced
• 2 tsp (10 mL) minced fresh gingerroot
• 2 cups (500 mL) blackberries
• 1 Tbsp (15 mL) balsamic vinegar, divided
• 2 tsp (10 mL) fresh thyme
• 2 tsp (10 mL) honey
• 2 tsp (10 mL) lemon zest
• 1/4 tsp (1 mL) cinnamon
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/4 tsp (1 mL) chili powder (optional)
• 1/3 cup (80 mL) chopped parsley