Salmon and Vegetables in Foil |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From a good recipe book, but never tried; again, I try to work salmon into our diets, so this is here so I can print it from work to make for dinner one night (looks like a good summer/spring dish). Ingredients:
24 ounces salmon fillets |
4 teaspoons lemon juice, fresh |
2 teaspoons ginger, fresh and minced |
1/2 teaspoon dill, dried |
2 teaspoons basil, fresh & chopped |
2 teaspoons thyme, fresh & chopped |
2 tablespoons olive oil |
2 red potatoes, boiled and sliced |
1 cup snow peas, blanched 30 seconds |
2 carrots, thinly sliced and blanched 1 minute |
1/4 small zucchini, sliced |
Directions:
1. Cut four sheets of foil; place fillet on each sheet, slightly off center.
2. Sprinkle each with lemon juice, ginger, herbs, and salt and pepper; drizzle with olive oil.
3. Divide potatoes, peas, carrot, and zucchini among foil sheets.
4. Fold foil over to form a rectangle, and crimp all edges tightly.
5. Bake on baking sheet at 400 for 15 minutes or until fish is just cooked through; garnish with parsley.
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