Steamed Salmon and Garden Vegetable Foil

Ingredients

• 1 vegetable combination(see below)
• 8 tsp reduced-sodium chicken broth or water
• 4 boneless, skinless salmon fillets (8 oz each)

Directions

1. Heat oven to 450°F.
2. Prepare one of the vegetable combinations.
3. Tear 4 sheets of foil, each approx. 14” long. Place on a work surface. Spoon one-quarter of the vegetable mixture on half of each sheet, leaving a margin of about 2” on the three outer edges. Add 2 teaspoons of the broth to each. Place a fish fillet on top. Sprinkle lightly with salt and black pepper.
4. Fold the other halves of each sheet over the fish. Fold over the edges of long sides and flatten. Fold over twice more to seal. Repeat to seal the other 2 edges of each foil packet.
5. Put packets in 1 layer on a baking sheet and bake for 18 minutes.
6. Cut the tops of packets with a knife (careful steam burns), and spoon fish and vegetables onto plates.

Vegetable Combination:

Zucchini, Tomato, and Basil

Mix:

2 very thinly sliced medium zucchini

1 cup halved grape tomatoes

3 Tbsp torn basil leaves

4 tsp olive oil

1 tsp drained capers (optional)

¼ tsp salt

2-3 thinly sliced lemons, optional