Healthy but still yummy

Salmon-Vegetable Bake
source: Better Homes and Gardens: Celebrating the Promise
Ingredients:

• 1 lb salmon,cod, or flounder fillets
• 2 c carrot, thinly sliced
• 2 c fresh mushrooms, sliced
• 1/2 green onion, sliced
• 2 tsp orange peel, finely shredded
• 2 tsp snipped fresh oregano, or 1/2 tsp dried
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cloves garlic, halved
• 4 tsp olive oil
• salt and pepper, to taste
• 2 medium oranges, thinly sliced
• 4 sprigs fresh oregano

Directions:

1. Preheat oven to 350 degrees.
2. Thaw fish, rinse, and pat dry with paper towels. Cut into four serving size pieces, set aside.
3. In saucepan cook carrot, covered, in a small amount of boiling water for 2 minutes to soften. Drain and set aside. 
4. Tear off four pieces of tin foil big enough to wrap around fish and veggies.
5. In a large bowl combine carrot, mushrooms, green onion, orange peel, oregano, 1/4 tsp salt and pepper, and garlic.
6. Divide veggies among 4 pieces of tin foil. Place one piece of salmon on each pile of veggies. Drizzle 1 tsp of oil over each piece of salmon. Sprinkle each lightly with additional salt and pepper; top with orange sliced and sprig of oregano.
7. Bring together tin foil and wrap as you would a tin foil dinner. Leave enough room in the little packet for steam to build. Place on a baking sheet and place in oven for approximately 30 minutes. You'll know it's done when the carrots are tender and the fish begins to flake for fork tested.