Grilled Lime Butter Salmon (Saturday)

Makes 4 servings

4 salmon fillets (4 to 6 ounces each)

Coarse salt and pepper 2 small zucchini, sliced 2 small yellow squash, sliced

1 pound of trimmed asparagus

1 small red onion, cut into chunks 1 2 red tablespoonsbell pepper,of butter,sliced melted

1 tablespoon of lime juice Zest of 1 lime 1 lime, cut into 4 wedges Fresh parsley for garnish

Prep time: 10 minutes. Cooking time: about 15 minutes. Heat grill to medium heat. (See note.)

Sprinkle salmon fillets with salt and pepper to taste. Cut 4 heavy-duty foil sheets (each foil square should be double the length of the salmon fillet), large enough to wrap the salmon and veggies. Place each salmon fillet in center of a foil square and divide the vegetables evenly among the squares.

In a small bowl, combine melted butter and lime juice and zest and mix. Pour evenly over salmon and veggies on foil squares. Add lime wedge to each. Bring up 2 sides of foil over salmon so edges meet. Seal edges, making a tight ½-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

Place salmon packets onto grill and grill 13 to 15 minutes, flipping at about 7 minutes or so.

To serve, carefully open packets away from your face and garnish with parsley. Note: If using oven, preheat to 400 degrees and cook 15 to 20 minutes. Per serving: 262 calories, 13g carbohydrate, 28g protein, 11g fat (4.7g saturated), 68mg cholesterol, 148mg sodium, 5g fiber. Calories from fat: 38%.