Makes approximately 4 servings ⋅ Adapted from The American Heart Association
- 1 pound new potatoes, halved lengthwise and thinly sliced into 1/8-inch slices
- 2 teaspoons minced garlic
- 1 pound green beans, trimmed
- 2 tablespoons canola or corn oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 skinless salmon fillets (about 4 ounces each)
- 8 lemon slices (1 to 2 medium lemons)
- Preheat the oven to 400˚F. Make 4 sheets of aluminum foil about 30 inches long. Fold the foil in half widthwise (into almost a square), so it’s extra sturdy.
- Put the potatoes and garlic in a microwaveable bowl, stirring to combine. Microwave, covered, on 100% power (high) for 1 1/2 to 3 minutes or until about halfway tender. Transfer to a large bowl. Stir in the green beans, oil, salt, and pepper.
- Place the potato mixture in the center of the foil squares. (To make it easier to close the packets, arrange the green beans facing the same direction.) Place the fish on the potato mixture. Sprinkle with garlic powder. Top with 2 lemon slices.
- Wrap the foil loosely (this leaves room for the heat to circulate inside) and seal the edges tightly. Transfer the packets to a large baking sheet. Bake for 20 minutes.
- Using the tines of a fork, carefully open a packet away from you (to prevent steam burns). If the fish flakes easily when tested with a fork, carefully open the remaining packets and serve. If the fish isn’t cooked enough, reclose the open packet and bake all the packets for 3 to 5 minutes.