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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


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