Foil pack dinners were a total game-changer for me. No cleanup. No stress. And somehow, the flavors just melt together in the most delicious way. This salmon version is my go-to when I want something nourishing but beautiful, too. It’s perfect for busy nights when I still want to eat like I care about myself (without washing a ton of dishes after).

Ingredients:

• 4 salmon fillets (about 6 oz each)

• 1 zucchini, sliced

• 1 red bell pepper, sliced

• 1/2 red onion, sliced

• 1 lemon, thinly sliced

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp dried oregano or Italian seasoning

• Salt and pepper, to taste

• Fresh parsley, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).

2. Cut 4 large sheets of foil. Place a salmon fillet in the center of each sheet.

3. Divide the zucchini, bell pepper, and onion evenly between the packets. Top with lemon slices.

4. In a small bowl, mix olive oil, garlic, oregano, salt, and pepper. Drizzle over each foil pack.

5. Fold foil over the salmon and seal tightly.

6. Place on a baking sheet and bake for 18–20 minutes, or until salmon is cooked through and flakes easily.

7. Carefully open foil (watch for steam!) and garnish with fresh parsley before serving.

Nutrition (per serving, serves 4):

• Calories: 390

• Protein: 34g

• Carbs: 10g

• Fat: 24g

• Fiber: 3g