Recipe: Salmon and Veggie Pouches

This is a great recipe I came up with for easy and healthy lunches, but they're great for dinner, too. One of the best things about these is how easy they are to assemble and then you just pop them in your freezer until you're ready to eat. This recipe makes four Salmon and Veggie Pouches.

You'll Need:
Aluminum Foil
Olive Oil Spray
Medium Salmon Fillet
1 Red Pepper
1/2 Large Onion
12 Asparagus Spears
4 Small Corn-on-the-Cob Pieces
Lemon
Kosher Salt and Fresh Ground Pepper

Preparation:

1. Rough chop the red pepper and the onion.
2. Chop the tough ends off the asparagus then cut each into three even pieces.
3. Slice lemon. Set aside.
4. Slice salmon fillet into four even pieces.
5. Set veggies aside for assembly.
6. Cut aluminum foil into eight 9 inch squares.



Assembly:

Spray the dull side of the aluminum squares with olive oil. Set four pieces aside. Using the remaining four squares, put a piece of salmon in the middle, a piece of corn on top of that, and a slice of lemon on top of the corn. Heap a portion of the red pepper, onion, and three asparagus spears worth of the asparagus pieces around the salmon and corn. Sprinkle with Kosher salt and fresh ground pepper.





Take the remaining four squares, already sprayed with olive oil, and place them sprayed-side down on top of the salmon and veggies.



Roll the edges up to close the pouches.



Now put them in the freezer until your hungry!

To Cook:

Preheat oven to 450F. Put a pouch on a baking tray. Bake for 50 to 60 minutes. Remove and use a knife to cut the foil down the center so you can peal the foil back. Don't remove the top layer! Check that your corn and salmon are fully cooked. If they're not done, just pinch the edges of the foil back together and pop back in the oven for 10 to 15 minutes. If full cooked (nothing frozen or cold), enjoy! They're fully seasoned and delicious!