Ingredients
- 2 zucchinis - sliced into circles then each in half
- 1 cup sliced mushrooms
- 2 minced garlic cloves
- 2 Tbsp olive oil - divided
- 2 tsp salt - divided, plus more to season salmon
- 1 tsp ground black pepper - divided, plus more to season salmon
- 4 skinless salmon fillets - 5 - 7 oz each
- 2 Tbsp fresh lemon juice - plus some small lemon slices (optional)
- 2 large tomatoes - chopped small
- 1 shallot - chopped
- ¼ cup fresh basil - chopped
Instructions
- Preheat the oven to 400°F. Measure and cut four aluminum foil sheets to 17 inches long.
- In medium bowl, mix together 2 small chopped zucchinis, 1 cup sliced mushrooms and 2 minced garlic cloves with 1 Tbsp olive oil, ½ tsp salt, ¼ tsp ground black pepper.
- Now add the 2 large chopped tomatoes, 1 chopped scallion and ¼ cup chopped fresh basil in a medium bowl. Toss with 1 Tbsp olive oil, ½ tsp salt and ¼ tsp black pepper.
- Lay the aluminum foil sheets separately onto the counter. Scoop the zucchini mixture onto the middle of each one, dividing it into four servings.
- Next, add one salmon fillet on top of the zucchini and mushrooms. Season the salmon with salt and pepper, and drizzle with freshly squeezed lemons. You can also add 2 small lemon slices on top of the salmon.
- Now, divide the tomato salsa on top of each of the four salmon fillets.
- Fold in each of the long sides of the foil to wrap around the salmon. Then fold in the edges, so that the salmon mixture is completely wrapped closed. Repeat with the last 3 salmon foil packets.
- Place each one onto a baking sheet in a single layer. Bake for 25-30 mins (I did mine for 27 mins), until salmon is cooked and turns opaqe and easily flakes with a fork.
- Foil packets will be hot! Carefully open each one (you can also use tongs to do this) and transfer to a plate to serve.
Nutrition Info
Calories: 94kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1173mg | Potassium: 378mg | Fiber: 2g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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