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Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 small bunch asparagus
  • 1 pint grape tomatoes
  • 1 lemon

• STEP 2

  Snap (or cut) off woody ends of the asparagus. Place in a medium bowl along with tomatoes.

• STEP 3

  Peel and thinly slice garlic. Add to the bowl with the asparagus and tomatoes along with capers, oil, and spices. Toss to coat and set aside.

  • 2 cloves garlic
  • 3 tbsp capers
  • 3 tbsp extra virgin olive oil
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

• STEP 4

  Slice lemon into thin rounds.

• STEP 5

  Place four 12-inch squares of foil, side by side, on a flat surface with a corner pointing up (in a diamond shape). If counter space is limited, you can overlap foil corners by 3-4 inches, leaving a space in the center for each fish fillet.

• STEP 6

  Divide asparagus and tomato mixture between foil squares, arranging veggies in the center.

• STEP 7

  Pat the fish dry with paper towels, then place one fillet, skin-side down, over each pile of veggies. Season fish with salt and pepper, then top with lemon slices.

  • 1 1/2 lbs salmon fillet
  • 1/2 tsp salt
  • 1/2 tsp black pepper

• STEP 8

  Loosely pull the top and bottom corners of each piece of foil towards the center, then roll and fold towards the center to seal. Pull remaining corners to the center, then roll and fold to seal, creating a packet. Transfer packets to a platter (or baking sheet pan).

• STEP 9

  Preheat an outdoor grill or grill pan over medium-high heat.

• STEP 10

  Once the grill is hot, add foil packets and cook until veggies are tender and salmon is cooked through, 10-12 minutes. Return to the platter and let rest for 5 minutes.

• STEP 11

  To serve, carefully open foil packets, then divide salmon and veggies between plates. Enjoy!