<http://schema.org/recipeInstructions>
" With vegetable peeler, shave carrots lengthwise into thin strips. Remove tough stems from watercress. Reserve some watercress for garnish. In bowl, toss remaining watercress with carrots, mushrooms, and lemon and herb seasoning. Preheat oven to 400 degrees F. Arrange three-fourths of watercress mixture on half of each parchment square; top with salmon, then remaining watercress mixture. Dot with margarine or butter; fold other half of parchment paper over ingredients. To seal packets, begin at one corner and fold edges of paper over about 1/2 inch all around, overlapping the folds. Place packets in jelly-roll pan. Bake 15 minutes. Cut packets open to serve. Garnish with reserved watercress."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5549/salmon-vegetables-parchment-2031/>