Lime Butter Salmon in Foil with Summer Veggies
4 salmon fillets
salt and pepper
6 tbsp butter melted
1 tbsp lime juice
zest of one lime
2 small zucchini
2 small yellow squash
1 pound asparagus
1 small red onion cut into chunks
1 red pepper sliced
1 lime cut into 4 wedges
fresh parsley for garnish
Heat grill to medium heat. Cut 4 sheets, enough to wrap the salmon and veggies, of heavy duty foil. Place salmon on center of aluminum foil and divide the veggies into each packet.
In a small bowl add melted butter, lime juice, and zest of lime and mix. Pour evenly into each packet. Add lime wedge in each packet and bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Place salmon packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets and garnish with parsley.
NOTE: For a more charred appearance, foil packs were cooked over a campfire. You can also bake in the oven at 400 degrees for approx. 15-20 minutes