This sauce used in these foil packets is so good! After you enjoy it on the salmon, try it on chicken.

Serves 4

For the sauce:

4 tbsp. butter, melted
2 tbsp. honey
1 tbsp. chili powder
3 cloves garlic, minced
½ tsp. salt

For the packets:

4 salmon filets (approx. 6 oz. each)
1 zucchini, chopped
1 eggplant, chopped
1 red onion, chopped
salt & pepper
4 lime wedges, for serving

Preheat the oven to 425°F.

Place the sauce ingredients into a small bowl, whisk together and set aside.

Season both sides of the salmon filets with salt.

Add the zucchini, eggplant and red onion to a medium bowl and season with salt and pepper.

Lay four pieces of kitchen foil on a flat surface, big enough to hold the salmon and vegetables. Divide the vegetables equally between each piece of kitchen foil, placing the vegetables on one half of the foil, close to the center. Next place a salmon filet on the other half, close to the center. Drizzle the salmon and vegetables with the sauce. Then fold and seal the edges of the foil to create a packet.

Place the packets onto a baking sheet and cook in the oven for 12-15 minutes, until the salmon has cooked through and vegetables are tender.

Serve each parcel with a wedge of lime.

Calories: 424
Fat: 23g
Carbs: 20g
Protein: 36g
Fiber: 5g

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