Baked Salmon with Vegetables
This is a particularly lovely way to cook salmon. When the puffy package is opened at the table, revealing a perfectly cooked piece of salmon ringed with tender vegetables, you’ll wish you had invited company for dinner.
2-4 ounces salmon fillets
3 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt (optional)
freshly ground pepper to taste
vegetable cooking spray
2 shallots, minced, or 2 tablespoons minced red onion
1 small yellow summer squash, cut into ½-inch rounds
12 cherry tomatoes, stemmed
3 tablespoons coarsely shredded fresh basil
additional fresh basil for garnish (optional)
Preheat oven to 400 degrees.
Rinse the fillets and pat dry with paper towels. Measure and note the height of the salmon at its thickest point (it should be about 1 to 1 ¼ inches). Place the fillets in a glass dish and season with lemon juice, lemon zest, salt (if using), and pepper. Let marinate at room temperature for 5 minutes.
Cut 2 sheets of heavy duty aluminum foil about 10 x 16 inches. Lightly coat 1 side of each sheet with cooking spray. Place a fillet in the center of each sheet and spoon on the lemon marinade. Top the fillets with shallots and surround with the summer squash and cherry tomatoes, dividing equally. Sprinkle with basil.
Fold the foil into rectangular envelopes, crimping all the edges. Place the foil packets on a baking sheet and bake for 10 to 12 minutes, or until opaque.
To serve, place a packet on each of 2 dinner plates. At the table, slash an X in each packet and peel back the foil. (Be careful, there will be lots of hot steam.) Garnish with basil if desired.
Makes 2 servings.
Per Serving: 208 calories (33% calories from fat), 8g total fat (1.2g saturated fat), 24g of protein, 11g carbohydrates, 2g dietary fiber, 62mg cholesterol, 62mg sodium.