Foil-Pack Salmon Corn Orzo Plates

Ingredients

• 4 salmon fillets, about 5 oz each
• 1 1/2 cups cooked orzo
• 2 ears corn, kernels removed
• 1 medium zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 lemon, half sliced and half juiced
• 2 garlic cloves, grated
• 1 tsp Dijon mustard
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley
• Optional: 1/4 cup crumbled feta

Method

1. Heat oven to 425 F. Tear four large foil sheets.
2. Toss orzo, corn, zucchini, tomatoes, 1 tbsp olive oil, garlic, salt, and pepper.
3. Divide the orzo mixture across the foil. Place salmon on top.
4. Whisk lemon juice, Dijon, and remaining olive oil. Spoon over salmon and add lemon slices.
5. Seal packets and bake 14 to 16 minutes, until salmon flakes easily.
6. Open carefully. Finish with parsley and feta if using.