Salmon Vegetable Bake

A few weeks ago Dave and I tried out a new salmon recipe and I've been meaning to post it! It was fabulous! Not super fishy, and extremely healthy. My mom stopped by as I was finishing it, and I jokingly told her I'd make her taste it (because it has mushrooms in it).

1 lb salmon (fresh or thawed)
2 c carrots (thinly sliced)
2 c fresh mushrooms
1/2 c. onions
2 t orange peel (finely shredded)
1/2 t dried oregano
1/4 t salt
1/4 t black pepper
4 garlic cloves (diced)
4 T olive oil
1 med orange (sliced)

Cut fish into 4 serving sizes and set aside. In a small saucepan, boil carrots in a covered pot for 2 minutes. drain and set aside. Tear off 24 inches of foil and fold in half.

In a large bowl combine carrots, mushrooms, onion, orange peel, oregano, salt, pepper and garlic.

Divide vegetables among the four pieces of foul, placing beggies in the center of the piece. Place one salmon piece on top of each, and drizzle with oil. Top with orange slices.

Fold up the foil, allowing a small space at the top for steam to build up. Place packets on a baking sheet, and bake at 350 for 30 minutes (or until the carrot is tender and the fish begins to flake). Serve with wild rice.