Salmon is a great tasting fish perfect for family dinners in the summer. It’s chock full of Vitamin B12 and Vitamin D, as well as being a great source of protein. But putting together a full meal, including all the side dishes, can sometimes take too much time. This recipe allows you to cook fish and a veggie side dish at the same time, cutting down on your prep and clean up time!

salmonnutritionMakes 4 servings
20 oz. salmon fillet
2 medium zucchini
2 small yellow squash
2 cups of spinach
2 tablespoons of chopped fresh basil
1 clove of garlic
½ white onion
2 ½ tablespoons of Extra Light Olive Oil
salt to taste
black pepper to taste


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Mince the garlic clove.
  3. Chop the white onion, zucchini and yellow squash.
  4. Combine the garlic, white onion, zucchini and squash with one tablespoon of olive oil.
  5. Spread the veggie mixture across the bottom of a large piece of tin foil. Make sure the tin foil is big enough to wrap around the salmon and vegetables to make a packet after you’re finished with prep.
  6. Put the salmon fillet on top of the veggies.
  7. Mix the chopped basil with the remaining 1 ½ tablespoons of olive oil. Brush the mixture onto the salmon.
  8. Season the salmon with salt and pepper.
  9. Spread the two cups of spinach across the top of the salmon.
  10. Close the tin foil to create a packet.
  11. Put the salmon packet onto a baking sheet. Bake in the oven for 30-35 minutes, depending on the thickness of the salmon.

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