Foil Pack Barbecue Salmon and Veggies

Trying to eat healthy?  Need something easy and flavorful?  This is the recipe for you, and it will make you look like a rockstar.   And the barbecue sauce on the salmon with its delicate flavor profile will blow you away.

PREP TIME: 10 Minutes  COOK TIME: 25-30 Minutes

Ingredients
  • 4 (5 – 6 oz) skinless salmon fillets
  • 2 small zucchini, sliced into half moons
  • 2 small yellow squash, sliced into half moons
  • 1 clove garlic, minced
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper to taste
  • 2 large Roma tomatoes, diced
  • ½ Cup of your favorite sweet and smoky barbecue sauce
INSTRUCTIONS
  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. Toss zucchini, squash, tomatoes, and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  3. Brush salmon fillets with barbecue sauce, then place one fillet over each layer of veggies on foil.
  4. Wrap sides of foil inward then fold up ends to seal.
  5. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 – 30 minutes (cook time may vary based on the thickness of salmon fillets). Carefully open foil packets and serve warm.

Nutrition: Calories per serving 370  Calories from Fat 180 Total Fat 20g  Saturated Fat 3g  Cholesterol 93mg  Sodium 88mg  Potassium 1471mg  Total Carbohydrates 10g  Dietary Fiber 3g  Sugars 6g  Protein 36g

NOTES: I serve this over rice usually.  The picture featured here was a day I had run out of Roma tomatoes and had an abundance of grape tomatoes, which I just halved and included as normal.  For a good barbecue sauce recipe of your own, click HERE

Recipe Source: Variation of every foil pack salmon recipe EVER.