LEMON DILL ALASKA SALMON

• 4 sheets (12x18" each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
• 4 (4 to 6 oz. each) Alaska salmon steaks or fillets, thawed if necessary
• 4 medium carrots, diagonally sliced
• 1 each zucchini and yellow squash, thinly sliced
• ¼ cup margarine or butter, melted
• ¼ cup fresh lemon juice
• 2 tsp. dried dill weed
• 1 tsp. lemon pepper

Preheat oven to 450°F or preheat grill to medium-high. Spray foil with nonstick cooking spray. Center on Alaska Salmon steak/fillet on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange carrot slices around salmon. Top with squash slices. Combine remaining ingredients; spoon over salmon and vegetables. Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 17 to 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill. Makes 4 servings.

If you have any questions about Alaska seafood write to ASMI at: