To bake in the oven: Place foil packets on a baking sheet, and bake in a 400 degree F. oven for 10 to 12 minutes until the fish is cooked through. Remove from the oven, and enjoy while hot. Feel free to use seasoning like lemon pepper or other blends instead of the salt and pepper in this recipe if you’d like. You can use just about any fresh herbs that you might have on hand. I use parsley, oregano, and basil most often (a combination of all three is great).

4 tablespoons melted butter or olive oil 4 salmon fillets, 6 to 8 ounces each (with or without skin) 1 small zucchini, sliced 1 inch thick 12–15 spears asparagus Salt and pepper Aluminum foil Lemon wedges, for serving

Tear off 8 sheets of foil, each about 12 to 14 inches long. Double up the foil by stacking two pieces on top of each other so you are working with 4 sets of foil — 2 pieces each. Brush a bit of the butter mixture in the center of each set of foil. Evenly distribute the salmon fillets on the foil, setting them on top of the butter. Place zucchini on one side of the salmon and asparagus on the other. Brush the additional butter over the vegetables and fish. Add salt and pepper to taste. Draw two opposite ends of the foil up, fold it over, and then fold each end (you want to securely seal the food inside, making a packet). Preheat your grill to medium to medium-high heat. Carefully place the foil packets on the grill, and cook with the lid shut for 10 minutes. Remove carefully with tongs. Carefully open the foil packets, and enjoy while still hot. Serve with lemon wedges and additional salt and pepper.