Salmon with Summer Squash Ribbons and Olives

Cooked in a foil packet on the grill, this dish couldn’t be easier and it delivers spectacular results, with the salmon served on beautiful yellow and green ribbons of squash.

PREP: 20 minutes GRILL: 12 minutes

MAKES: 4 main-dish servings

1 medium yellow summer squash
(about 6 ounces)

1 medium zucchini (about 6 ounces)

heavy-duty foil

2 plum tomatoes, cut into ½ -inch dice

cup Kalamata olives, pitted and coarsely
chopped

½ cup loosely packed fresh parsley leaves,
chopped

2 tablespoons extra-virgin olive oil

teaspoon salt

1 teaspoon freshly grated lemon peel

1 piece skinless salmon fillet (about 1 pound),
cut into 4 pieces

1. Prepare outdoor grill for covered direct grilling over medium heat.

2. Place two 30" by 18" sheets heavy-duty foil on work surface to make a double thickness. Trim ends from yellow squash and zucchini. With vegetable peeler, peel squash and zucchini lengthwise into long, thin ribbons. Arrange ribbons down center of foil in a 12-inch area. Sprinkle tomatoes, olives, parsley, oil, and ½ teaspoon salt over squash and zucchini ribbons. Sprinkle lemon peel and remaining ¼ teaspoon salt over salmon.

3. With tweezers, remove any pin bones from salmon. Place salmon on top of squash mixture; bring long sides of foil up and over salmon; fold several times to seal well, then fold in ends to seal tightly.

4. Place foil packet on hot grill rack. Cover grill and cook 12 minutes.

5. When salmon is done, cut an X in top of foil packet to let steam escape, then carefully pull back foil to open. Slide vegetables and salmon onto 4 dinner plates to serve.

EACH SERVING: About 325 calories, 33g protein, 8g carbohydrate, 18g total fat (3g saturated), 65mg cholesterol, 725mg sodium