honey dijon salmon foil packs

*salmon recipe derived from downshiftology.com, with changes made

Ingredients:

Salmon:

1lb of salmon, cut into filets (3-5 depending size)

Hand full of parsley, chopped

¼ cup of Dijon mustard

2 tbsp of honey

½ tbsp. of lemon juice

½ tbsp. olive oil

2 cloves of garlic, chopped

Salt and pepper

Vegetables:

1 -2 yellow squash, chopped

1-2 zucchini, chopped

1 tbsp of olive oil

Garlic powder

Salt and pepper

Sheet pan

Aluminum foil

 Directions:

Preheat oven to 375. Depending how many salmon filets, you will need that many sheets of aluminum foil. Lay them out on your counter, and set aside. In a bowl, mix the squash, zucchini, olive oil, garlic powder, salt, and pepper. Divide amoung the sheets of aluminum foil. Lay each piece of salmon on top of the vegetables. In a bowl, mix all the ingredients for the honey Dijon sauce. Spread over the salmon generously (you may not need all the sauce; you can store left overs in your fridge). Close up the aluminum foil, and lay the foil packs on your sheet pan. Bake in the oven for about 15-18 minutes, or until the salmon is cooked to your liking. after 15 minutes, you can open the foil, and finish cooking the salmon with the foil open. Enjoy!

*note: Salmon is over cooked when it starts to turn white – depending on the size of your fish will depend how slowly or quickly it cooks. Also, you can use any vegetables you want. Squash and zucchini are my favorite! lastly, if you’d like the salmon to get more color, you can broil the open foil pack on high for about 2-3 minutes at the end. be sure not to over cook the salmon.