Lemon Butter Salmon with Veggies

Preparation Instructions

STEP 1: Heat gas grill on medium or charcoal grill until coals are ash white.

STEP 2: Cut two sheets of foil about 12 inches long. Spray foil with non-stick cooking spray.

STEP 3: Boil water and add salt. Add corn and cook for ten minutes.

STEP 4: Cut vegetables and place in a bowl. Add cooked corn, butter, lemon zest and seasonings. Toss to coat.

STEP 5: Remove skin from Wild Salmon Steakhouse. Reserve marinade.

STEP 6: Divide the vegetable mixture over foil and top with salmon. Use reserved marinade to top salmon.

STEP 7: Squeeze fresh lemon over the top of each packet.

STEP 8: Fold the foil packet crosswise over the salmon mixture to completely cover the food. Roll the top and bottom edges to seal.

STEP 9: Place foil packet on the grill and cook until just cooked through, about 15-20 minutes.

STEP 10: Serve with lemon slices and additional sides of melted butter.

Ingredients

• 12 Morey's Wild Salmon Steakhouse fillets
• 2 Tbsp. butter, melted
• 1 Tbsp. freshly grated lemon zest
• 1 Tbsp. Fisherman's Wharf seasoning (or seasoning of your choice)
• 8 oz. (10 to 16 spears) fresh asparagus, cut into thirds
• 4 ears of corn, cleaned and cut into thirds
• 1/2 pound red potatoes, cut into 1-inch cubes
• 1 cup fresh broccoli, diced
• 1/2 cup thinly sliced onion
• 2-3 lemons
• Salt and freshly ground black pepper