Prep Time: 10 mins
Total Time: 30 mins
Makes: 4 servings
Zucchini, medium, Sliced into half circles
1 cup Cherry Tomatoes, Halved
1/2 tsp Salt
1/2 tsp Black Pepper
1 1/2 lb Salmon, skinless (6 oz per fillet)
4 Tbs Olive Oil
4 Garlic Cloves, Minced
1 Lemon, Juiced and Zested
1/2 tsp Red Pepper Flakes
1/4 cup Parsley, fresh, Chopped
Preheat oven to 400 degrees Fahrenheit.
Wash and cut all vegetables.
Prepare a 10x12 inch piece of tinfoil and parchment paper for each serving.
Spread out each piece of tinfoil on a baking sheet and top each with a piece of parchment paper. Slightly crimp the edges to prevent juices from running.
Fill each packet with zucchini and cherry tomatoes. Season with salt and pepper. Top with salmon.
In a small bowl, whisk together olive oil, garlic, lemon juice and zest, and crushed red pepper flakes. Pour mixture over the salmon.
Fold the edges of the packet over the salmon and fold to seal. Bake for 12 to 15 minutes. Remove from the oven and allow to cool for 2 minutes before opening. Caution: steam will escape the packet when opened.
Garnish opened packets with fresh parsley and serve.
Recipe Source: Living Plate RX Meal Plans