Steamed Salmon and Veggies

2 very thinly sliced medium zuchinni
1 cup halved grape tomatoes
3 Tbsp torn basil leaves
4 tsp olive oil
1 tsp drained capers (optional)
1/4 tsp salt
8 tsp reduced-sodium chicken broth or water (I used water in this recipe, which reduces the sodium)
4 boneless, skinless salmon fillets (6 oz each), 1-1 1/4" at thickest point

1. Heat oven to 450 degrees F.
2. Prepare vegetables.
3. Tear 4 sheets of foil, each 14" long. Place on a work surface. Spoon one-quarter of vegetable mixture on half of each sheet, leaving a margin of about 2" on the 3 outer edges. Add 2 teaspoons of the broth/water to each. Place a fish fillet on top. Sprinkle lightly with salt and black 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 1 layer on baking sheet and bake 18 minutes.
6. Cut tops of packets with knife (careful--steam burns), and spoon fish and vegetables onto 4 plates.


Number of Servings: 4

Recipe submitted by SparkPeople user BRIANA27.