Steam-baking rich salmon fillets and tender vegetables in foil is a healthy and delicious way to infuse flavor into the fish — and a handy way to make a complete meal.
2 tablespoons unsalted butter, softened
1 garlic clove, grated
1 tablespoon coarsely chopped fresh dill or parsley
1 to 2 teaspoons minced jalapeño (optional)
Salt and freshly ground pepper
1 cup halved grape or cherry tomatoes (4 ounces)
1 cup very thinly sliced zucchini or yellow squash (1 small)
1 scallion, white and green parts, thinly sliced
1 ear of corn, kernels cut from the cob (¾ cup)
1 tablespoon extra virgin olive oil
1 portion salmon (10 to 12 ounces), skin and pin bones removed, cut into 2 equal pieces Available in Our Seafood Subscription Box
Preheat the Grill
Preheat the oven to 450°F or prepare a grill for indirect cooking over high heat (about 450°F). Tear two 14-inch long sheets of aluminum foil.
Prep the Vegetables and Herb Butter
In a small bowl, combine the butter, garlic, dill, and jalapeño (if using), then season with salt and pepper. In a medium bowl, combine the tomatoes, zucchini, scallion, corn, and oil. Season with salt and pepper.
Assemble the Salmon and Cook
Arrange the foil on a work surface. Place half of the zucchini mixture in the center of one sheet and top with a piece of salmon. Dollop half of the herb butter on top. Repeat with the remaining zucchini mixture, salmon, and herb butter.
Lift two opposite sides of the foil to meet in the middle above the fish. Tightly roll the foil all the way down to the fish, then fold the edges to seal all around. Arrange the packets side by side on a large, sturdy baking sheet. Bake until the vegetables are tender and the fish is just cooked through, 15 to 18 minutes. Alternatively, place the packets directly on the grill grate and cook for 15 to 18 minutes. Transfer to plates and open carefully to release the steam.
Premium Seafood Subscription Box
Pair it Up
Look for a medium-bodied white wine with some acidity to balance the richness of the salmon and herb-infused butter. Sauvignon blanc from California or New Zealand is a great choice.
Level It Up
Switch up the herbed butter by replacing the jalapeño and dill with the same amount of chopped canned chipotles en adobo and fresh cilantro.
Change it Up
Stir the leftover flaked salmon, vegetables, and cooking juices into cooked pasta.
Lighten it Up
To reduce the saturated fat, replace the butter with extra virgin olive oil.