Pesto Salmon and Veggies in Foil Packets

Yield: 6 servings

Cooking fish in foil is fun! And the sealed packets keep all the flavors and juiciness in the fish.

6 pieces foil – 12” x 12” is a good size
6, 4-oz. salmon fillets
6 tablespoons prepared pesto
6 tablespoons shredded carrots
6 tablespoons sliced green onions
6 tablespoons sliced black olives
1 1/2 tablespoons dried thyme

1. Place a sheet of foil, shiny side down on work surface (These can be done 2 at a time to speed up preparation). Spray foil with non-stick cooking spray. Place salmon fillet skin side down in the center of the foil.
2. Spoon even layers of the following on top of each piece of salmon:
   1. 1 tablespoon pesto
   2. 1 tablespoon shredded carrots
   3. 1 tablespoon green onion
   4. 1 tablespoon sliced black olives
   5. 1/4 teaspoon dried thyme
3. Bring top and bottom edges of foil together and roll the foil down to the top of the veggie topping. Tightly roll the edges of the foil up to the center fold, to seal the packet. Place packets seal sides up onto rimmed baking sheets. At this point, packets can be refrigerated up to 2 days or frozen up to 1 month.
4. To cook, preheat oven to 350º. Place defrosted packets on baking sheet in oven and bake 20 – 25 minutes. Remove baked packets from oven and carefully open each packet. Using a spatula, transfer fish onto serving plate. You can also serve in the foil packets. (Skin may stick to foil – this is okay.)
5. Optional: You can eliminate the foil and place salmon directly on baking sheet that is sprayed with non-stick coating. Add toppings and bake as directed.