Oh, my goodness. This salmon is my new favorite. The only unfortunate part about it was that Morgan wasn't home so I had no one to share it with. This was a total 25 minute meal, plus the easiest clean-up ever (second best part!). My fish was about 8 oz, which could have served two people...I had total self-control last night and didn't eat the second serving. I hope the leftovers are just as good.
This is what you need for one:
Salmon fillet (8 oz)
Half an onion thinly sliced
1 zucchini thinly sliced
1 lemon -- 1/2 for the juice, the other 1/2 thinly sliced.
1 teaspoon capers (if you have them)
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 teaspoon lemon pepper
1 tablespoon olive oil - divided
1 large piece of foil
Heat grill -- if you have three burners, put the front and back on medium/high heat and the center burner on low.
Drizzle 1/2 olive oil on the foil. Place 3/4th of the onion slices and lightly salt and pepper. Place zucchini slices on onions and light salt and pepper. Place the fish on the zucchini. Pour lemon juice and olive oil on top, sprinkle with lemon pepper, place remainder of the onions and lemon slices on top. Sprinkle capers on the top and TIGHTLY wrap. Make sure no air gets out. Place fish on the center burner. Cover the lid. Cook for 20 minutes (might be less if you have a thinner cut of fish). Enjoy.
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