Ingredients:

  • 2 salmon fillets (about 6 oz/170 g each)
  • 1 lemon, sliced
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (5 g)
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved (150 g)
  • 1 small zucchini, sliced (about 200 g)
  • 1/2 bell pepper, sliced (75 g)

Instructions:

  1. Prepare the grill for medium-high heat (375-400°F/190-200°C).
  2. Cut two large pieces of aluminum foil, about 12 inches (30 cm) each.
  3. Place salmon fillets on one piece of foil. Drizzle olive oil, sprinkle garlic, oregano, salt, and pepper over the salmon. Top each fillet with lemon slices.
  4. Scatter cherry tomatoes, zucchini, and bell pepper around the salmon. Season the vegetables with additional olive oil, salt, and pepper.
  5. Fold the foil securely around the salmon and vegetables, creating a tight packet to trap steam.
  6. Place the foil packet on the grill. Grill for 15-20 minutes, checking for doneness. The salmon should flake easily with a fork.
  7. Carefully open the foil packet (caution: steam will escape) and enjoy immediately.