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Ingredients
- 1 lb baby potatoes , thinly sliced, or two yellow potatoes thinly sliced
- 2 medium zucchini , sliced into ½ inch rounds
- ⅓ cup pitted kalamata olives
- 3 tbsp olive oil
- 4 salmon filets
- ½ tsp oregano
- 2 cloves garlic , finely chopped
- 1 lemon , thinly sliced
Ingredients
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Instructions
- Preheat the oven 400F, or heat your barbecue grill to medium-high heat.
- Take 4, 12-inch long sheets of aluminum foil, and divide the potatoes among each piece in a single layer. Top with zucchini and olives, making a pile in the center of each piece of foil. Drizzle with olive oil, and season with salt and pepper.
- Top each pile of vegetables with a salmon filet, and sprinkle with the oregano and garlic. Top with a slice of lemon.
- Seal the foil packets tightly, crimping the seams to prevent the juices from leaking.
- Place the packets on a baking tray (if using the oven), or on the grill, and cook for 25 to 30 minutes, or until the vegetables are tender.