Tinfoil pouches are the perfect weeknight dinners. They are how I survived exams during university (yes, you can survive exams without living on ramen) and can be done with chicken, fish or vegetables. All you need is a sauce and the meat or vegetable you want to cook. During those days I would use some of the Kraft salad dressings (a number of them double as marinades) on chicken and vegetables, but now with putting in 2 more mins of work it has been upgraded to something really delicious. With the prep taking under 5 minutes, these can be done in half an hour (including cooking time).

INGREDIENTS

10 0z salmon fillet
2 medium zucchini, sliced into rounds

For the butter:
3 tbs cup fresh sage, minced
1 tbs garlic, minced (remove to make SIBO friendly)
1/4 cup butter*, room temperature
Salt and pepper to taste

*If you prefer to use canola oil, saute the garlic and butter in the oil for a few mins (until fragrant) before placing on the salmon and zucchini.

INSTRUCTIONS

Preheat the oven to 350F. Meanwhile, in a small mixing bowl, mix together the garlic, sage and butter until fully integrated. Season with salt and pepper.

Place the salmon and zucchini each on large pieces of tinfoil. Spread the zucchini out so that is evenly layered. Disperse the butter mixture evenly over the vegetables and salmon. Close the tinfoil by creating a pouch out of the tinfoil. To do this, start by bringing the two long edges of the foil together to create a seam and fold down over top of itself to create a seal. Next fold roll the short edges in towards the center to seal the ends. This package will help seal the steam in.

Place tinfoil packages on a baking sheet and bake for 20-25 mins or until salmon begins to flake in the middle and the zucchini is softened. To ensure even cooking you can mix up the zucchini half way through the cooking process.

Serves 2-4