INGREDIENTS:
- 4 (6 ounce) salmon filets
- 1 bunch asparagus, chopped into thirds
- 1 red pepper, chopped into 1 inch pieces
- 1 zucchini, sliced
- 1 yellow squash, sliced
- salt and pepper
Garlic Herb Butter:
- ½ cup butter, room temperature
- ¼ cup freshly chopped parsley
- 4 garlic cloves, minced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
INSTRUCTIONS:
- Place four 18x12-inch pieces of heavy aluminum foil on counter. Place the salmon fillets in the center and evenly place vegetable mixture on each piece of foil.
- To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the salmon. Double fold top and ends of each piece of foil, leaving space for steam to gather.
- Place packets on the grill and coverl. Grill or bake at 400 degrees for 15-20 minutes or until salmon is cooked through and veggies are tender. Carefully open packets and serve.
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