Dilled Fish and Vegetable Packets
From: The Reynolds Kitchens
Number of Servings: 4

4 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
1 lemon, thinly sliced
4 salmon fillets (4 to 6 oz. each)
Salt and pepper
1/2 small zucchini, cut in thin strips
1/2 small yellow squash, cut in thin strips
1 medium carrot, cut in thin strips
1 medium onion, cut in thin wedges
1 teaspoon dried dill weed
1/2 teaspoon dry mustard

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

Center several lemon slices on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Place salmon on lemon slices. Sprinkle lightly with salt and pepper. Top with zucchini, yellow squash, carrot and onion. Sprinkle dill weed and mustard over salmon and vegetables.

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

Bake 15 to 18 minutes on a cookie sheet in oven OR grill 8 to 10 minutes in covered grill.