Salmon and Squash in Foil
Gluten Free: undefined
Reset 7: undefined
MAKES: serving
Ingredients
4 (6oz.) salmon filets
3 cups zucchini, sliced into half-moons
3 cups yellow squash, sliced into half-moons
1/2 cup onion, diced
1 1/2 cups roma tomatoes, diced
2 clove garlic, minced
2 Tbsp olive oil
Sea salt and pepper
2 tsp dried thyme
1 tsp dried oregano
1 tsp marjoram
Juice from 2 lemons
Directions
Preheat oven to 400 degrees. Cut 4 pieces of tin foil large enough to hold the salmon and 2 cups of vegetables.
In a large bowl toss zucchini, squash, onions and garlic with 1 Tbsp olive oil. Season with salt and pepper to taste. Distribute evenly in the pieces of tinfoil.
Brush the salmon filet's with the remaining 1 Tbsp olive oil. Season with salt and pepper. Lay each 6 oz. filet on top of the veggies in each foil. Squeeze lemon juice over each filet.
In the large bowl toss the tomatoes with thyme, oregano, marjoram, sea salt and pepper. Divide the tomatoes among each filet.
Wrap the sides of the tin foil so that everything is sealed. Place the wraps on a rimmed baking tray. Cook filet's for about 25 minutes or until salmon is cooked all the way through.
Carefully remove from oven once cooked and serve.