Wild Salmon and Veggies in Foil Packets

Ingredients

• 4 5 oz salmon fillets
• 1 tsp olive oil, (extra virgin)
• 2 cups zucchini, (chopped)
• 2 cups broccoli florets, (thick stems removed)
• 1 cup cherry tomatoes
• 2 green onions, (thinly sliced)
• 4 sprigs fresh dill
• 4 sprigs fresh thyme
• 1 large lemon, (sliced)
• 1/3 cup olive oil, (extra virgin)
• 4 tbsp lemon juice, (freshly squeezed)
• 4 cloves garlic, (finely minced)

Instructions

1. 1

   Remove salmon from the fridge to allow it to come to room temperature while you prepare the vegetables.

2. 2

   Heat the grill or oven to 400°F.

3. 3

   Cut four foil sheets, 12 inches by 18 inches. If desired, line with slightly smaller pieces of parchment paper.

4. 4

   Combine marinade ingredients and set aside.

5. 5

   Chop vegetables into uniformly-sized pieces so they will be cooked at the same time.

6. 6

   Toss with the marinade.

7. 7

   Pat salmon fillets dry. Brush or spray the foil or parchment paper with olive oil, and rub the fillets on both sides with oil. Sprinkle with a little salt and pepper. Place skin side down, one on each of the four packages. Tuck a sprig of fresh dill underneath each and top with a slice or two of lemon.

8. 8

   Arrange the vegetables beside the salmon fillets in each package and drizzle with any extra marinade left in the bowl. Divide the chopped green onions evenly among the 4 packages.

9. 9

   Fold the sides of the foil together, creating a small tent to allow air to circulate, then fold the ends over to seal. Slide the packets on to a baking sheet to transfer to the grill or oven.

10. 10

    Place the foil packets on the grill, close the lid and cook for 12- 18 minutes depending on the thickness of the fillets and the temperature of your grill. If baking in the oven, you may wish to leave them on a baking sheet. Check for doneness by poking the thickest part with a knife. If it flakes easily, or has reached an internal temperature of 140°F to 145°F measured with an oven thermometer, it's done. Some people like to remove it from the heat while it is still a little translucent in the center. It will continue to cook a little in its own heat while you allow it to rest for a few minutes.Broccoli florets should be fork tender.