Steamed Salmon and Veggies

By á-72428

Ingredients

• 11 vegetable combination (options below)
• 8tsp8 tsp reduced-sodium chicken broth or water
• 44 boneless, skinless salmon fillets (6 oz each), 1-1 1/4" at thickest point
• Sprouts and Mushrooms
• Red Pepper, Onion, and Chickpeas
• Stir together 1 thinly sliced red bell pepper, 1 thinly sliced small red onion, 1/2 c canned chickpeas, 12 halved kalamata olives, 4 tsp olive oil, 1/4 tsp salt, and 1/8 tsp ground cinnamon.
• Zucchini, Tomato, and Basil
• Stir together 2 very thinly sliced medium zucchini, 1 c halved grape tomatoes, 3 Tbsp torn basil leaves, 4 tsp olive oil, 1 tsp drained capers (optional), and 1/4 tsp salt.
• Spinach with Lemon
• Stir together 8 c (firmly packed) chopped spinach, 4 tsp olive oil, and 1/4 tsp salt. Top each fillet with 1 thin slice lemon. To serve, sprinkle fillets with 1 Tbsp chopped parsley.

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

1. HEAT oven to 450°F.
2. PREPARE one of the vegetable combinations.
3. TEAR 4 sheets of foil, each 14" long. Place on a work surface. Spoon one-quarter of vegetable mixture on half of each sheet, leaving a margin of about 2" on the 3 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 other halves of each sheet over fish. Fold over edges of long sides and flatten. Fold over twice more to seal. Repeat to seal other 2 edges of each foil packet.
5. PUT packets in 1 layer on baking sheet and bake 18 minutes.
6. CUT tops of packets with knife (careful—steam burns), and spoon fish and vegetables onto 4 plates.