Salmon and Veggie Foil Packets

Ingredients

  • 2 salmon fillets (about 150g each), skinless
  • 1 medium zucchini, sliced into rounds
  • 1 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 lemon, half sliced, half for juice

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. Tear off two large pieces of aluminum foil.
  3. In a medium bowl, combine the zucchini, bell pepper, red onion, and cherry tomatoes. Drizzle with 1 tablespoon of olive oil, sprinkle with oregano, salt, and pepper, and toss to coat.
  4. Divide the vegetable mixture evenly between the two foil sheets, creating a bed for the salmon.
  5. Pat the salmon fillets dry. Rub each fillet with the remaining olive oil, minced garlic, salt, and pepper.
  6. Place one salmon fillet on top of the vegetables on each foil sheet. Squeeze a bit of lemon juice over each fillet and top with a couple of lemon slices.
  7. Fold the foil over the salmon and vegetables to create a sealed packet. Crimp the edges tightly to seal.
  8. Place the packets on a baking sheet and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily.
  9. Carefully open the packets, as steam will be released. Serve immediately.

Notes

  • This is a complete meal, but can be served with a side of green salad if desired.
  • Ensure the foil packets are well-sealed to trap the steam, which helps cook the fish and vegetables perfectly.