By now we have all heard of the heart health benefits of salmon including its abundance in Omega-3 Fatty Acids, protein, and B vitamins, just to name a few. It also may decrease your risk of heart disease. Give this recipe a try, and since everything is in the foil packet, clean up is a cinch.
1 lb new potatoes
2 teaspoons garlic (minced)
1 lb green beans (ends trimmed)
2 Tbsp olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless salmon fillets
1 to 2 lemons, sliced crosswise
Preheat grill to medium high heat or, if cooking indoors, oven to 400°F.
Tear off 4 sheets of aluminum foil about 30 inches long. Fold in half along the short edge of each sheet, creating a double-thick square of foil for each packet.
Slice potatoes into half lengthwise then cross-wise into ⅛-inch slices. Place into a heatproof container with the minced garlic. Cover and cook in a microwave until the potatoes are halfway tender, (about 1 1/2 to 3 minutes, depending on microwave power). Transfer mixture to a bowl and stir in the trimmed green beans, olive oil, salt, and pepper.
Divide vegetable mixture into 4 equal portions between each square of foil. If necessary, line up green beans so they run in the same direction. Place a salmon fillet lengthwise with the green beans. Sprinkle garlic powder onto each fillet and top with 2 circles of sliced lemon. Bring up the sides of the foil and fold over twice. Do the same with the ends to form a secure seal.
For the grill: Place foil packets on the grill and cook for 10 to 15 minutes.
For the oven: Place each foil packet onto a large baking sheet and bake for about 20 minutes, or until salmon is cooked through.
For both methods: Salmon can be removed from heat when it is mostly opaque with a slightly rosy center. Remove from heat and place each packet onto a plate. Allow to rest for a few minutes, then carefully open foil to serve.
Adapted from American Heart Association