Grilled Salmon with Spring Vegetables Recipe

Grilled Salmon with Spring Vegetables Recipe

  • 6 (6 ounce) skinless salmon fillets
  • 1 (14 ounce) can Italian seasoned diced tomatoes, undrained
  • 1 clove garlic, pressed
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 large red bell pepper, sliced
  • 1 medium onion, sliced
  • 1 small zucchini, sliced
  • 1 (6 ounce) can Lindsay Naturals Green Ripe Pitted Olives
  1. Preheat oven to 450 degrees F or preheat grill to Medium.
  2. Center each salmon fillet on a 12 x 18-inch foil sheet.
  3. Combine tomatoes, garlic, salt and pepper; divide among the 6 fillets.
  4. Top each fillet with bell pepper, onion, zucchini and olives. Fold over fish and vegetables; double fold edges to seal.
  5. Bake 18 to 20 minutes on a baking pan or grill 15 to 20 minutes or until fish flakes easily with fork.
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