Follow these steps to make the ultimate steamed salmon and veggies: fillets for freshness by pressing with your finger. The flesh should spring back, leaving no indentation.

  1. TEST vegetables onto the foil, set fillet on top, and sprinkle with salt and pepper.
  2. SPOON foil over fish and crimp the long edge 3 times to seal. Repeat to seal the 2 short sides.
  3. FOLD packets in a single layer on a baking sheet.
  4. ARRANGE Steamed Salmon & VeggiesWORK TIME: 15 MINUTES / TOTAL TIME: 35 MINUTES / SERVINGS: 4

1 vegetable combination (options below) 8 tsp reduced-sodium chicken broth or water 4 boneless, skinless salmon fillets (6 oz each), 1-1¼" at thickest point

  1. HEAT oven to 450°F. 2. PREPARE one of the vegetable combinations.3. TEAR 4 sheets of foil, each 14" long. Place on a work surface. Spoon one-quarter of vegetable mixture on half of each sheet, leaving a margin of about 2" on the 3 outer edges. Add 2 teaspoons of the broth to each. Place a fish fillet on top. Sprinkle lightly with salt and black pepper.4. FOLD other halves of each sheet over fish. Fold over edges of long sides and flatten. Fold over twice more to seal. Repeat to seal other 2 edges of each foil packet.5. PUT packets in 1 layer on baking sheet and bake 18 minutes.6. CUT tops of packets with knife (careful—steam burns), and spoon fish and vegetables onto 4 plates. NUTRITION (per serving) 419 cal, 36 g pro, 5 g carb, 1 g fiber, 27.5 g fat, 6 g sat fat, 275 mg sodium  4 Veggie Combos to Choose From Choose one of these tasty mixtures to cook with the salmon, or any fish of your choice. A main dish and side in one packet—with no sink full of pots and pans! Sprouts and Mushrooms  Stir together 1 pt trimmed, halved, and then sliced brussels sprouts; 1 pkg (3.5 oz) sliced shiitake mushrooms; ¼ c reduced-sodium soy sauce; and 1 Tbsp sesame oil. Omit the broth or water in the master recipe. Top each fillet with 3 thin slices peeled fresh ginger. When cooked, sprinkle with 1 tsp toasted sesame seeds, 2 chopped scallions, and 2 Tbsp chopped cilantro. Red Pepper, Onion, and Chickpeas Stir together 1 thinly sliced red bell pepper, 1 thinly sliced small red onion, ½ c canned chickpeas, 12 halved kalamata olives, 4 tsp olive oil, ¼ tsp salt, and ⅛ tsp ground cinnamon. Zucchini, Tomato, and Basil Stir together 2 very thinly sliced medium zucchini, 1 c halved grape tomatoes, 3 Tbsp torn basil leaves, 4 tsp olive oil, 1 tsp drained capers (optional), and ¼ tsp salt. Spinach with Lemon Stir together 8 c (firmly packed) chopped spinach, 4 tsp olive oil, and ¼ tsp salt. Top each fillet with 1 thin slice lemon. To serve, sprinkle fillets with 1 Tbsp chopped parsley.  MORE: 7 Heart-Healthy Fish Recipes