6 salmon fillets, about 6 oz. each
1 lemon, cut into 6 slices
3 carrots, thinly sliced
2 sweet onions thinly sliced, then cut in half – use Vidalia onions, if possible
1 cup sliced black olives
½ cup or more pesto sauce
Heat oven or grill to 425. Cut six 12 inch squares of Reynolds non-stick foil; set aside. Season salmon with salt and pepper; set aside.
On each foil square, place one slice lemon and evenly divide and layer carrots, onions, olives. Spread pesto on salmon about ¼” thick. Place the salmon that’s been spread with pesto face down on the veggies so the skin is side up. Fold into packets crimping edges. Bake or place on grill using indirect heat until salmon is cooked about 20-30 minutes.
To serve, prepare plates in kitchen. Remove skin from salmon and flip onto plate – salmon on bottom and veggies on top. Discard lemon slices.
Serve with lemon wedges and couscous.
*For easy entertaining, prepare the salmon packets early in the day and refrigerate. Bring to room temperature for about 30 minutes before cooking.