simple sunday: salmon in a foil packet

Three great things about this recipe:

1. It keeps the fish — you can cook any fish, not just salmon, like this — super moist.

2. All of the veggies can be changed depending on what you feel like eating, or even just what you have in your fridge.

3. NO MESS!!

Regarding number 2: here’s what I had in my fridge (and freezer — thanks to Jennifer’s boss, the salmon was in the freezer):

Lay a piece of foil on a cookie sheet and spray lightly with Pam.  Make a mound of spinach on one end of the foil, then lay the piece of salmon on the spinach.  Season the salmon with salt and pepper.

Add the mushrooms and tomatoes to the top of the salmon, then squeeze a lemon wedge or two over the vegetables.

Fold over the long end of the foil to seal the packet.

Make sure all of the edges are wrapped tightly so no moisture escapes!

Cook at 400 degrees F for 20-25 minutes.  After cooking, BE VERY CAREFUL when opening the foil packet.  Steam can leave a nasty burn on your hand.

To serve, spoon the vegetables over the salmon on a plate then drizzle with a little bit of balsamic vinegar.

Salmon in a Foil Packet

12 oz. fresh wild salmon
1/2 c mushrooms, sliced
1/2 c grape tomatoes
2 handfuls of baby spinach
1-2 lemon wedges

Lay a piece of foil on a cookie sheet and spray lightly with Pam.  Make a mound of spinach on one end of the foil, then lay the salmon on the spinach.  Season the salmon with salt and pepper.  Add the mushrooms and tomatoes to the top of the salmon, then squeeze a lemon wedge or two over the vegetables.

Fold over the long end of the foil to seal the packet, making sure that the edges are wrapped tightly.  Cook for 20 – 25 minutes in a 400 degree F oven.