Randy is the owner of Nashville's Sunset Grill, Midtown Cafe and Cabana Restaurants

Ingredients:	4- 6 oz salmon filets 1 lb fresh asparagus, trimmed (Use white asparagus when in season. They     are milder.) 2 cups fresh spinach, stems trimmed 1 red bell pepper, finely julienned Salt and fresh ground pepper to taste Virgin olive oil White wine (optional) Sliced lemon 3 sheets parchment paper
Directions:	Preheat oven to 425. 1.  Brush salmon lightly with olive oil. Season with salt and pepper, set aside. 2.  Fold parchment paper in half. Layer spinach, salmon, 2 - 3 slices lemon, 3 spears asparagus, add 1 tsp or so white wine or water. Fold the long side of the parchment paper over the top of the salmon to seal. Fold ends to seal. 3.  Bake at 425 degrees for 10 to 12 minutes. Remove from oven and let rest for 2 minutes before opening. You may remove the salmon and vegetables from the parchment to serve, but it is dramatic and fun to put the opened parchment right on each plate. This is a wonderful meal by itself, but you may also add a rice or potato dish of your choice.