Salmon fillet: 150g (5.3 oz), Zucchini: 100g (1 small, sliced), Yellow squash: 100g (1 small, sliced), Cherry tomatoes: 100g (1/2 cup, halved), Shallot: 30g (1 small, sliced), Garlic: 3g (1 clove, minced), Lemon: 30g (2 slices), Fresh dill: 5g (1 tbsp, chopped), Olive oil: 10ml (2 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Quinoa: 50g (1/4 cup, dry weight)
1. Preheat oven to 400°F (200°C). 2. Rinse 50g quinoa and cook according to package instructions. 3. Lay out a large piece of aluminium foil (about 12×18 inches). 4. In a bowl, toss 100g sliced zucchini, 100g sliced yellow squash, 100g halved cherry tomatoes, 30g sliced shallot, and 3g minced garlic with 5ml olive oil, 1g salt, and 1g black pepper. 5. Place half of the vegetable mixture in the center of the foil. 6. Place 150g salmon fillet on top of the vegetables. 7. Top with the remaining vegetables, 30g lemon slices, and 5g chopped dill. 8. Drizzle with 5ml olive oil and season with additional salt and pepper. 9. Fold the foil over the salmon and vegetables and seal the edges to create a packet. 10. Place the packet on a baking sheet and bake for 18-20 minutes, until salmon is cooked through and vegetables are tender. 11. Carefully open the packet (watch for steam) and serve with cooked quinoa.
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