Salmon-Veggie Bake

1. 1

   Cut salmon into 4 even pieces and set aside.

2. 2

   In a small saucepan, cook carrots in a small amount of boiling water for 2 minutes. Drain and set aside.

3. 3

   Tear off four 24-inch pieces of 18-inch-wide tin foil. Fold each in half to make four 18 x 12-inch pieces.

4. 4

   In a large bowl, combine carrots, onions, oregano, garlic, salt, and pepper; toss gently to combine.

5. 5

   Divide vegetables among 4 pieces of tin foil. Place one piece of salmon on each vegetable portion.

6. 6

   Drizzle 1 tsp. of EVO oil over each piece of salmon (optional).

7. 7

   Sprinkle each lightly with additional salt and pepper and top with orange slices.

8. 8

   Fold edges of tin foil to form packets and place in single layer on baking pan.

9. 9

   Bake at 350 degrees for about 30 minutes or until carrots are tender and fish flakes easily with a fork.

* Per serving · 4 servings · Values may vary.