SALMON FOIL WITH VEGETABLES

6 (5oz) SALMON FILETS

COARSE SALT

FRESHLY GROUND BLACK PEPPER

1/2 INCH CHUNK FRESH GINGER, FINELY CHOPPED

GRATED ZEST AND JUICE OF 1 LEMON

1 BULB FRESH FENNEL, FINELY SLICED

1 ZUCCHINI, CUT INTO 1/2-INCH ROUNDS

1 LARGE RIPE TOMATO, PEELED, SEEDED, AND CHOPPED

12 LARGE BASIL LEAVES, FINELY CHOPPED, OR 1/3 CUP CHOPPED ITALIAN PARSLEY, PLUS ADDITIONAL BASIL FOR GARNISH

PAM

Put 2 rimmed cookie sheets in the oven and preheat to 400 degrees F. Place the salmon filets in a glass baking dish and season with the salt, coarsely ground pepper, chopped ginger, lemon zest, and lemon juice.

In a large bowl, mix the fennel, zucchini, tomato, and chopped basil or parsley and season with salt and pepper.

Cut 6 sheets of heavy-duty aluminum foil approximately 10 x 16 inches. Spray each with PAM. Distribute the vegetables mixture among them, using only half the sheet. Top with the seasoned salmon filets and any remaining lemon juice, zest, and ginger. Fold the foil into rectangular envelopes, crimping all the edges. (The recipe may be prepared to this point and refrigerated. Return to room temperature before cooking.)

Place foil packages on the cookie sheets and bake for 20 minutes in the preheated oven. To serve, place a pouch on each side of 6 dinner plates slash an X in each, garnish with basil or parsley sprigs, and serve at once with a side item of choice.

Nutritional Information: Approx , Protein 28.5g, Carbs 1.0g