Lemon Pepper Salmon Packets

You will see I have pattern here.  There is lemon pepper in all of the fish meals.  Maybe that is how it makes them tasty to us - but we sure like it this way.  I like the foil packets because they are just roll up and toss away to clean up.  We have this recipe at least twice a month.  We try and eat salmon once a week.

Lemon Pepper Salmon Packets
4 sheets 9x9 inches each of heavy duty aluminum foil
1 pound salmon fillet
1-1 1/2 teaspoon lemon pepper
1 Teaspoon salt
1 lemon, thinly sliced
1 red bell pepper, thinly sliced
2 medium carrots, cut into thin strips

Preheat oven to 475 degrees or preheat grill to medium high.  On each of the 9x9 square sheets, spray with non-stick cooking spray.  Cut the salmon into four serving sizes - if necessary.  Place skin side down on foil squares. Sprinkle lemon pepper and salt over fish.  Place lemon slices on each piece of salmon.  Divide the bell pepper slices over the salmon.  Divide the carrots over the salmon.  Fold top and edges.  Pinch tightly to seal.  Leave room in packet for heat circulation.  Bake 15 minutes in the oven on a baking sheet.  Grill 8 minutes per inch of flesh on the grill - covered (15-20 minutes is usually more than enough time).  Carefully open packet to check to see if fish flakes easily.

Note:  This too is very 'juicy' so we remove it from the packet to eat it.  We always get out salmon with the skin on because we think it tastes better.  We find the skin stays behind in the foil pouch 80% of the time but otherwise just peels away.  This is truly one of our favorite ways to eat salmon.  My other favorite way is just grilled on a plank.  But since we cannot have grill - it makes it difficult to do that for the time being.

If you don't have bell peppers or carrots - do this anyway.  It really just needs the lemon and lemon pepper to taste good.