Easy Salmon and Vegetables in Foil

I came across an email from a fan asking for my salmon and vegetable recipe from my book Joan Lunden's Healthy Cooking. As a looked through my old cookbook I was reminded of all these great recipes that I haven't made in awhile! Here is one I might try soon! 

I love this dish because you can make it ahead of time, saving any last-minute fuss. Just before dinner, pop the foil envelopes into the oven. Dinner's ready in 15 to 20 minutes.

Ingredients: 

• 4 six-ounce pieces salmon fillets (about 1/2-inch thick)
• 4 teaspoons fresh lemon juice
• 2 teaspoons finely chopped fresh ginger, optional
• Salt and pepper to taste
• 2 tablespoons extra-virgin olive oil
• 2 red potatoes, boiled until just tender and sliced
• 1 cup snow peas, blanched in boiling water for 30 seconds and drained
• 2 carrots, thinly sliced and blanched in boiling water for 1 minute
• 14 small zucchini, sliced
• 1/4 small fennel bulb, thinly sliced, optional 4 teaspoons chopped fresh dill, basil, thyme, or parsley for garnish

Directions: 

1. Preheat the oven to 400°F.
2. Cut four sheets of aluminum foil into rectangles, approximately 10x16 inches.
3. Arrange one piece of salmon in the middle of each sheet, slightly to the left of center.
4. Sprinkle one teaspoon of lemon juice and 1/2 teaspoon ginger (if using) over each piece of salmon, and season with salt and pepper to taste.
5. Top each salmon fillet with one-fourth of the olive oil, and one-fourth of each of the vegetables.
6. Fold the foil over the salmon to form a rectangle, and crimp all the edges tightly. (The recipe may be prepared to this point a couple of hours ahead and refrigerated, but the cooking time should be increased by 5 minutes.)
7. Bake the foil packets on cookie sheets in the preheated oven for 15 minutes or until the salmon is just cooked through.
8. To serve, place a packet on each of four dinner plates, slash an X in each to open it up, and sprinkle with some of the fresh chopped herbs.

Note: Optional alternative vegetables include 1 cup peas, 1 cup corn, 8 stalks blanched small asparagus, V4  cup sliced rehydrated* sun-dried tomatoes (not oil-packed).

*To rehydrate tomatoes: Pour boiling water over the tomatoes (to cover) and let them stand for 20 minutes. Drain and pat dry.

Nutritional Analysis per serving: 358 calories; 32% calories
from fat; 13 grams of fat; 126 milligrams of sodium