Steamed Salmon and Zucchini, Tomato and Basil

By atallman

Ingredients

• 2 thinly slice medium zucchini
• 1 C halved grape tomatoes
• 3 tbsp torn basil leaves
• 4 tsp olive oil
• 1 tsp drained capers
• 1/4 tsp salt
• 8 tsp reduced-sodium chicken broth or water
• 4 boneless, skinless salmon fillets (6 oz each), 1-1 1/4" at thickest poi

Details

Servings 5
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1.Heat oven to 450°F.
2.Prepare the veggie combination by stirring them together, zucchini, tomatoes, basil, olive oil, and capers.
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.