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Lemon-Garlic Honey Butter Salmon & Veggies in Foil

5 from 3 votes
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Servings: 6
Ingredients Method Notes

Ingredients
  

For the Salmon:
  • Nonstick cooking spray
  • 1-1/2 to 2-lb. salmon filet (skin-on recommended, or use skinless)
  • 1/4 cup (4 Tbsp.) unsalted butter
  • 3 cloves garlic, minced
  • 2 Tablespoons honey
  • 1/4 cup Holland House White Cooking Wine with Lemon
  • 1 Tablespoon lemon juice (from 1/2 lemon)
  • Kosher salt and freshly ground black pepper
For the Veggies:
  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 red bell pepper, chopped
  • 1 cup cherry or grape tomatoes, halved
For serving:
  • Chopped fresh flat-leaf parsley
  • Fresh lemon slices

Method
 

  1. Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil. Lay another layer of foil on top. Coat foil generously with nonstick cooking spray. Arrange salmon filet on top of foil.
  2. Set a small saucepan set to medium-high heat. Add butter and stir as it melts. Add garlic and cook, stirring, until fragrant, about 1-2 minutes. Remove from heat. Stir in honey, white wine and lemon juice.
  3. Pour butter-garlic mixture on top of salmon. Using a pastry brush, evenly distribute mixture all over salmon. Season with salt and pepper.
  4. Fold sides of foil up and over the top of the salmon until it is completely enclosed. (If your foil is not large enough, place a second sheet of foil on top. Fold edges together so that it forms a sealed packet.) Arrange chopped vegetables around salmon packet.
  5. Bake for 15 minutes, or until salmon is almost cooked through and vegetables are crisp-tender.
  6. Remove pan from oven. Carefully open and pull back foil, so that the top of the salmon is completely exposed.
  7. Change oven setting to broil. Return pan to oven and broil for 3-4 minutes, careful not to burn. The salmon should be slightly golden and cooked through.
  8. Remove from oven and sprinkle salmon and vegetables with chopped parsley. Slice salmon and serve with vegetables.
  9. Enjoy!

Notes

Disclosure: This recipe was created for Holland House. All opinions are my own.