Lime Butter Salmon in Foil with Summer Veggies

• Gluten free
• Paleo

• Seafood

  • 4 Salmon, Fillets

• Produce

  • 1 lb Asparagus
  • 1 Lime, Zest of
  • 1 Lime
  • 1 Parsley, fresh
  • 1 Red onion, small
  • 2 Yellow squash, small
  • 2 Zucchini, small

• Condiments

  • 1 tbsp Lime juice

• Baking & Spices

  • 1 Red pepper
  • 1 Salt and pepper

• Dairy

  • 6 tbsp Butter

Found on therecipecritic.com

Description

Ingredients

• 4 salmon fillets, I used verlasso salmon
• salt and pepper
• 6 Tablespoons butter, melted
• 1 tablespoon lime juice
• zest of one lime
• 2 small zucchini
• 2 small yellow squash
• 1 pound asparagus
• 1 small red onion, cut into chunks
• 1 red pepper, sliced
• 1 lime, cut into 4 wedges
• fresh parsley for garnish

Directions

• Heat grill to medium heat. Cut 4 sheets, enough to wrap the salmon and veggies, of heavy duty foil. Place salmon on center of aluminum foil and divide the veggies into each packet.
• In a small bowl add melted butter, lime juice, and zest of lime and mix. Pour evenly into each packet. Add lime wedge in each packet and bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place salmon packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets and garnish with parsley.