Potato: 150g (1 medium, thinly sliced), Salmon fillet: 120g (4 oz), Zucchini: 100g (1 small, sliced), Cherry tomatoes: 50g (1/4 cup, halved), Lemon: 30g (2 slices), Fresh dill: 5g (1 tbsp, chopped), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Preheat oven to 400°F (200°C). 2. Lay out a large piece of aluminum foil (about 12×18 inches). 3. In a bowl, toss 150g thinly sliced potato, 100g sliced zucchini, 50g halved cherry tomatoes, and 3g minced garlic with 5ml olive oil, 1g salt, and 1g black pepper. 4. Place the vegetable mixture in the center of the foil. 5. Place 120g salmon fillet on top of the vegetables. 6. Drizzle with 5ml olive oil and season with additional salt and pepper. 7. Top with 30g lemon slices and 5g chopped dill. 8. Fold the foil over the salmon and vegetables and seal the edges to create a packet. 9. Place the packet on a baking sheet and bake for 20-25 minutes, until salmon is cooked through and potatoes are tender. 10. Carefully open the packet (watch for steam) and serve.
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