Salmon and Vegetables Baked in Foil
I’m always looking for an easy way to make myself eat more vegetables and cooking them in a foil packet with a filet of fish is the perfect vehicle for doing that. You can really use any veggies you like together (I used zucchini, tomatoes, shallots, and green onions), and any fish you like (I know some of you hate salmon!), and any season on top of the fish (I used pesto wanting to steer the flavor profile toward Italian).
So just consider this recipe more like a technique and make it your own.
- 2 small tomatoes, roughly chopped
- 1 small zucchini, halved lenthwise and thinly sliced
- 2 green onions, sliced
- 2 small shallots, thinly sliced
- Extra virgin olive oil
- Salt and pepper
- 1 salmon filet, about 12 ounces
- 2 tablespoons basil pesto
- Lay two large pieces of foil on top of each other, one running left to right, one running top to bottom. The pieces should be long enough to wrap around the fish and vegetables once you fill the packet.
- Lay all of the vegetables in the center of the foil and drizzle with olive oil and season with salt and pepper.
- Lay the salmon filet on top of the veggies. Spread the pesto over the top then drizzle with a bit more olive oil and season with salt and pepper.
- Wrap the packet up and seal the edges tightly. Bake at 350 degrees until the fish has reached your desired level of doneness, about 20-30 minutes.