Herbed Salmon Packets
From: The Reynolds Kitchens
Number of Servings: 4

4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
4 salmon fillets (4 to 6 oz. each), thawed
1/4 cup chopped fresh parsley
2 teaspoons dried dill weed
1 1/2 teaspoons sugar
1 1/2 teaspoons grated lime peel
3/4 teaspoon dry mustard
1/2 teaspoon salt
2 medium zucchini, sliced
2 medium carrots, thinly sliced

Preheat oven to 450F or grill to medium-high.

Center one salmon fillet on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Combine parsley, dill weed, sugar, lime peel, mustard and salt. Sprinkle and rub half of seasoning mixture over salmon, turning to coat evenly. Arrange vegetables around salmon. Sprinkle vegetables with remaining seasoning mixture.

Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

Bake 16 to 18 minutes on a cookie sheet in oven OR grill 10 to 12 minutes in covered grill.