This light, fresh summer meal is one you’ll make once — then immediately bookmark to make again and again. Fresh herbs give the salmon a classic seasonal flavor and Dinner Bell Butter adds a delicious, satisfying richness. Zucchini and summer squash, which are abundant this time of year, round out the recipe to make a complete meal. Ten-minute prep makes it easy enough to toss in the oven after a long day on the farm, and cleanup is a breeze because everything cooks in foil.
- Preheat oven to 400°F. Measure 4 sheets of aluminum foil, each 10-inches square.
- Place a salmon filet in the center of each foil square. Divide zucchini, yellow squash and asparagus evenly among the four foil squares, placing around the salmon filet.
- Top each filet with a tablespoon of butter, followed by a slice of lemon, and a sprinkle of herbs and salt and pepper.
- Wrap up each foil square, folding the seams over to seal tightly.
- Bake 20-25 minutes, until salmon flakes easily with a fork and vegetables are tender.
- Be careful opening foil packets, as trapped steam will be very hot. Serve immediately.
Recipe courtesy of Go Bold With Butter