Weeknight Steamed Salmon and Veggies

During the week I’m all about easy, quick meals that can be pulled together in less than 30 minutes. I like to stockpile my creative juices for weekend projects where time is NOT of the essense and my stomach isn’t rumbling after a long day of work! A great option for a healthy, flavorful and QUICK meal is steamed salmon and veggies. Are you ready for the secret ingredient to this quick, healthy meal? REYNOLDS WRAP FOIL! Yes, all you need to do is rip off a piece of foil and create a little steam packet to cook the salmon fillet and veggies. You can put together any combination of veggies – a few of my favorite combinations are zucchini, tomato and basil; brussels sprouts and mushrooms; and red peppers with onions. The best part – cleanup after dinner is a breeze!

Weeknight Steamed Salmon and Veggies
Serves 4
A healthy, flavorful and QUICK meal of steamed salmon and veggies - cooked to perfection in a foil steam packet.
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Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Ingredients
  1. 1 vegetable combination (options listed below)
  2. 8 teaspoons reduced-sodium chicken broth or water
  3. 4 boneless, skinless salmon fillets (6 oz each), 1-1¼" at thickest point
Instructions
  1. Heat oven to 450 degrees.
  2. Prepare one of the vegetable combinations listed below.
  3. Tear 4 sheets of foil, each 14 inches long. Place on a work surface. Spoon one-quarter of vegetable mixture on half of each sheet, leaving a margin of about 2 inches on the 3 outer edges. Add 2 teaspoons of the broth to each. Place a fish fillet on top. Sprinkle lightly with salt and pepper.
  4. Fold other halves of each sheet over fish. Fold over edges of long sides and flatten. Fold over twice more to seal. Repeat to seal other 2 edges of each foil packet.
  5. Put packets in one layer on a baking sheet and bake 18 minutes.
  6. Cut tops of packets with knife (careful—steam burns), and spoon fish and vegetables onto 4 plates.
Veggie Combinations
  1. Brussels Sprouts and Mushrooms
  2. Stir together 1 pint trimmed, halved, and then sliced brussels sprouts; 1 package (3.5 ounces) sliced shiitake mushrooms; 1/4 cup reduced-sodium soy sauce; and 1 tablespoon sesame oil. Omit the broth or water in this recipe. Top each fillet with 3 thin slices peeled fresh ginger (if you choose). When cooked, sprinkle with 1 tsp toasted sesame seeds, 2 chopped scallions, and 2 tablespoons chopped cilantro.
  3. Zucchini, Tomato, and Basil
  4. Stir together 2 very thinly sliced medium zucchini, 1 cup halved grape tomatoes, 3 tablespoons torn basil leaves, 4 tseapoons olive oil, and 1/4 teaspoon salt.
  5. Red Peppers and Onions
  6. Stir together 1 thinly sliced red bell pepper, 1 thinly sliced small red onion, 4 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon ground cinnamon.
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