Shannon Center Weekly Nutrition Tip – Light Summer Dinner Recipe | Saint Xavier University
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Shannon Center Weekly Nutrition Tip – Light Summer Dinner Recipe

Date:08/01/2016

Salmon and Summer Veggies in Foil

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings

Ingredients:

  • 4 (5-6 oz.) skinless salmon filets
  • 2 small zucchini (13 oz.) sliced into half moons
  • 2 shallots, 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • 2 ½ Tbsp. olive oil, divided
  • Salt and freshly ground black pepper
  • 1 ½ Tbsp. fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 2 tbsp Italian seasoning and garlic mix

Directions:

Preheat oven to 400 degrees. Cut four sheets of aluminum foil into 17 ­in. in length. Toss veggies and seasonings together with 1 Tbsp. olive oil. Season with salt and pepper and divide among four sheets of foil, placing veggies in center of foil. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 ­to 30 minutes at 400 degrees. Carefully open foil packets and serve warm.


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