Perfectly portioned salmon and root vegetables in a lemon garlic sauce make up a deliciously light meal with little to no clean-up.
4 3-4 ounce pieces wild caught sockeye salmon fillets
1/2 lb. mini potatoes (a mixture of purple, red and gold)
1/2 an onion
1 large zucchini
2 tbsp avocado oil
Cracked black pepper
4 lemon slices, halved
2 tbsp. ghee
2 tbsp. Coconut aminos
1 tbsp lemon juice
2 cloves garlic, finely minced
1 tbsp finely chopped cilantro leaves
2 tbsp finely chopped parsley
1/2 tsp sea salt
First, preheat oven to 400 degrees F.
Now, cut out 4 10-12 inch pieces of heavy duty foil and place one piece of salmon in the center of each foil sheet.
Now, clean and cut potatoes into quarters, drizzle with avocado oil and cook in a microwave for approx. 3 minutes (until halfway tender).
Now, cube onion and zucchini into about 1/2 an inch piece; transfer them to the bowl with the potatoes and season with a couple pinches of salt and pepper.
Now, whisk all marinade ingredients in a bowl.
To put the packets together, divide potato mixture into 4 portions and add them alongside the salmon in the center of each foil sheet.
Then, add an equal portion of the marinade atop each piece of salmon and finish with lemon slices.
Seal the tops and sides of each foil packet and transfer to a large baking sheet.
Bake for 20-25 minutes (until salmon is cooked through).
Then, remove from oven, open packets, turn the oven to broil and return the packets to the oven for 5 minutes.
Let packets rest for a few minutes, and transfer them to a plate. Serve with a fresh salad and enjoy!
Keywords: Lemon garlic salmon foil packets, sheet pan dinners