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Prep 40min
Total40min
Servings4
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Ingredients
1
salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2
tablespoons olive or vegetable oil
2
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2
teaspoons chopped fresh parsley
1
teaspoon garlic salt
2
medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1
medium yellow summer squash, sliced (1 1/2 cups)
1
cup fresh sugar snap pea pods, strings removed
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Steps
1
Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
2
In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
3
Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.
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For variety, try making this packet using halibut, tuna or swordfish instead of the salmon.
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