Ingredients:

  • 4 (6 oz / 170g) salmon fillets
  • 2 cups (150g) broccoli florets
  • 1 cup (130g) carrots, thinly sliced
  • 2 tbsp (30ml) extra-virgin olive oil
  • 2 tbsp (30g) fresh lemon juice

Instructions:

  1. Preheat the oven to 425°F (218°C). Cut four large sheets of heavy-duty aluminum foil (approximately 12x17 inches) and place them on a large rimmed baking sheet.
  2. Distribute the broccoli and carrots evenly across the four foil sheets. Drizzle a portion of the olive oil and lemon juice mixture over the vegetables and toss to coat, forming a small mound in the center of each sheet.
  3. Place one salmon fillet on top of each vegetable mound. Spoon the remaining olive oil and lemon juice mixture evenly over the fish.
  4. Fold the sides of the foil over the top and pinch the edges tightly to create a sealed pouch, leaving a small pocket of air inside for steam circulation.
  5. Bake for 15–20 minutes, or until a meat thermometer indicates an internal temperature of 135°F to 140°F (57°C to 60°C).