Lemon-Caper Salmon with Broccolini

• total time: BAKE 12 minutes at 425°F

Ingredients

2 medium lemons

tsp. Dijon mustard

Tbsp. chopped fresh dill or 1 tsp. dried dill

4- to 6-oz. fresh or frozen skinless

4

salmon fillets, 1¼ inch thick, thawed if frozen oz. Broccolini, trimmed to fit packet

8

Tbsp. drained capers

2

¼ tsp. black pepper • tsp. salt

Directions

2 medium lemons

tsp. Dijon mustard Tbsp. chopped fresh dill or 1 tsp. dried dill 4- to 6-oz. fresh or frozen skinless 4

salmon fillets, 1¼ inch thick, thawed if frozen oz. Broccolini, trimmed to fit packet 8

Tbsp. drained capers 2

¼ tsp. black pepper • tsp. salt

1. Preheat oven to 425°F. Juice one of the lemons. Slice the remaining lemon. In a small bowl whisk together lemon juice, Dijon, and dill. • Tear off four 15-inch square pieces archment paper. Fold in half like a boc and make a crease. For each packet, open