Steamed Salmon and Veggies

By kimmie12

Ingredients

• VEGGIE COMBO:
• 1 vegetable combination (I like zucchini, tomato and basil)
• 8 teaspoons reduced-sodium chicken broth or water
• 4 boneless, skinless salmon fillets (6 ounces each), 1-1 1/4 at thickest point
• 2 zucchini, thinly sliced
• 1 cup halved grape tomatoes
• 3 Tablespoons torn basil leaves
• 4 teaspoons olive oil
• 1 teaspoon drained capers (optional)
• 1/4 teaspoon salt
• ALTERNATE VEGGIE COMBO:
• Red pepper, onion and chickpeas
• 1 red pepper, thinly sliced
• 1 small red onion, thinly sliced
• 1/2 cup canned chickpeas
• 12 halved kalamata olives
• 4 teaspoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon

Details

Servings 4
Preparation time 15mins

Preparation

Step 1

Heat oven to 450 degrees. Prepare one of the vegetable combinations.

Tear 4 sheets of foil, each 14 inches long. Place on a work surface. Spoon one-quarter of vegetable mixture on half of each sheet, leaving a margin of about 2 inches 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.

Fold other halves ofeach 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.

Put packets in layer on baking sheet and bake 18 minutes.

Cut tops of packets with knife (careful-steam burns), and spoon fish and vegetables onto 4 plates.