Mediterranean Salmon Foil Packets

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare outdoor grill for covered direct grilling over medium-high heat.
  • Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long thin ribbons.
  • Transfer ribbons to a foil cooking bag. (Or, place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness.).
  • Sprinkle tomatoes, olives, basil, oil, and 1/2 teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining 1/4 teaspoon salt over salmon.
  • Place salmon on top of squash mixture; seal bag. (Or, if using foil, bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.).
  • Place foil packet on grill rack. Cover grill and cook 12 minutes.
  • When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open.
  • Slide vegetables and salmon onto 4 dinner plates to serve. Top with feta cheese as desired.
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