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.
- 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
- Preheat the oven to 400°F.
- Cut four sheets of aluminum foil into rectangles, approximately 10x16 inches.
- Arrange one piece of salmon in the middle of each sheet, slightly to the left of center.
- 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.
- Top each salmon fillet with one-fourth of the olive oil, and one-fourth of each of the vegetables.
- 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.)
- Bake the foil packets on cookie sheets in the preheated oven for 15 minutes or until the salmon is just cooked through.
- 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