My kids and I love salmon but my husband wouldn't eat it if his life depended on it. In fact the only way he'll eat fish at all is if it's white and has been deep-fried until it's mostly batter and oil and comes with a side of fries. Needless to say, salmon isn't on the regular dinner rotation over here but I will often make it as a quick, easy, and healthy lunch on the weekends — between dance, cheerleading, and hockey of course.
Simply put the salmon on top of the lemon and brush with oil.
Add your dill.
Then your beans and salt.
Make a seamless fold on top then fold in one corner.
Then the other corner.
Then roll (and repeat on the other side).
Bake and enjoy.
Ingredients (for each foil pack of salmon):
Non-stick cooking spray
1 salmon fillet (approx. 4-6oz) (skin on or off)
1/2 lemon, sliced into 4-6 rounds depending on size
Drop of olive oil
2 sprigs fresh dill
Handful of green beans, washed and ends sliced off
Coarse salt to taste
Spray one side of your tin foil piece with non-stick cooking spray (tin foil should be large enough to hold and fold over your salmon fillet).
Place lemon rounds in middle of tin foil in a rectangle. Place salmon on top of lemons and brush with olive oil.
Top with dill and green beans and lightly salt to taste.
Fold tin foil into a foil package (as pictured above) so that there are no seams as you want to make sure there is no way for the steam to escape.
Bake on baking sheet in pre-heated 300F oven for 25-30 minutes.
Carefully place foil packs onto plates and open to let the steam escape.
Tip: Bake an extra salmon fillet and use it cold on top of salad or in a wrap for your lunch the next day.