Grilled Lemon and Herb Salmon Packs

2 cups uncooked instant rice
2 cups Progresso® chicken broth (from 32-ounce carton)
1 cup (from 10-ounce bag) matchstick-cut carrots
4 (4 to 6 ounces each) salmon fillets
1 teaspoon lemon pepper seasoning salt
1/2 teaspoon salt
1 medium lemon, cut lengthwise in half, then cut crosswise into 1/4-inch slices

1. Preheat oven to 450.
2. Spray four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray.
3. Mix rice and broth in medium bowl. Let stand about 5 minutes or until most of broth is absorbed. Stir in carrots.
4 Place salmon fillet on center of each foil piece. Sprinkle with lemon pepper seasoning salt and salt; top with chives. Arrange lemon slices over salmon. Spoon rice mixture around each fillet. Fold foil over salmon and rice so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
5. Cook for 15-20 minutes

Serving Size: 4 Servings of 1 salmon fillet

Number of Servings: 4

Recipe submitted by SparkPeople user SLIMAGAINKC.