Salmon Sizzler with Vegetables

Salmon Sizzler with Late-Summer Vegetables

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This only serves 2 so you will have to double if you have more people in your fam, but even my kiddos loved it!

1 Large Tomato

6-8 Leaves of Fresh Basil(optional, but so yummy)

2 Salmon Fillets or steaks(5 oz per)

1 tsp Olive or canola oil (I used extra virgin olive oil)

2 small Yellow squash or zucchini, thinly sliced

2 Green onions, thinly sliced

Salt and pepper to taste

Preheat the oven to 450

Core the tomato and cut it in half crosswise; gently squeeze the seeds from each half and cube the halves.

Stack the basil leaves (if using), roll them into a cylinder and slice across to make thin strips.

Brush the salmon with the oil; arrange each fillet on a 12" square of heavy foil. Top with the squash or zucchini, tomatoes, green onions, and basil. Sprinkle with the salt and pepper. Fold the foil diagonally over the fish to form a triangle and seal it tightly by folding and crimping the edges.

Set a heavy, 10" cast-iron skillet in the oven to heat for 5 minutes.

Lay the foil packets in the skillet and bake for 10 to 15 minutes, or until the salmon is opaque at the thickest part and the vegetables are crisp-tender. Transfer the packets to dinner plates and serve.

Per serving: 265 calories, 11.8g total fat (but most is the good kind), 1.8 g saturated fat, 78 mg cholestrol, 76 mg sodium(depends on how much salt you put on), 30.6 g protein, 9.3 g carbohydrates, 3.5 g dietary fiber