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–+ servings

Steamed Salmon and Veggies

Elite Training Facility
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Course Main Course
Servings 8 people
Calories 209.5 kcal

Ingredients
  

  • 2 medium zucchini (thinly sliced)
  • 1 cup grape tomatoes (halved)
  • 3 tbsp basil leaves (torn)
  • 4 tsp olive oil
  • 1 tsp drained capers (optional)
  • 1/4 tsp salt
  • 8 tsp chicken broth or water (low-sodium)
  • 8 boneless, skinless salmon fillets (3 oz each)
  • 1/2 tsp salt & pepper (to taste)

Instructions
 

  • Stir together vegetable mixture ingredients.
  • Heat oven to 450 F. Tear 8 sheets of foil, each 14" long. Spoon 1/8 of vegetable mixture on half of each sheet, leaving a margin of about 2" on the 3 outer edges. 
  • Add 2 tsp of the broth to each sheet. Place one fish fillet on top. Sprinkle lightly with salt and black pepper. 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. Put packets in 1 layer on baking sheet and bake 18 minutes.
  • Cut tops of packets with knife (careful, steam burns!), and spoon fish and vegetables onto 8 plates.
  • Serve and enjoy!

Nutrition

Calories: 209.5kcalCarbohydrates: 2.5gProtein: 18.8gFat: 13.7gFiber: 0.7g
Keyword Basil, Broth, Capers, Salmon, Tomato, Veggies, Zucchini
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