3 salmon filets (about 5 oz. each)
2Tbl. Lime Fresco Sea Salt
1 Tbl. coarsely ground black pepper
2Tbl. fresh ginger, minced
Zest of 1 lime
1 small zucchini, cut into strips
1 fennel bulb, thinly sliced
1 medium tomato, coarsely chopped
6 Tbl. Persian Lime Olive Oil
6 basil leaves, chopped


Place salmon in a glass baking dish. Season with 1 Tbl. Lime Fresco Sea Salt, ˝ Tbl. pepper, ginger and lime zest.

Mix vegetables in a bowl with 2Tbl. Persian Lime Olive Oil, 1 Tbl. Lime Fresco Sea Salt and ˝ Tbl. Pepper.

Cut three sheets of aluminum foil 10 x 16 in. Lightly oil the foil and distribute vegetable mixture onto half of the sheet. Top with salmon and drizzle with remaining Persian Lime Olive Oil. Top with 2 basil leaves per packet. Fold foil into rectangular envelope, crimping all edges. (Salmon can be refrigerated for up to 12 hours prior to cooking.)

Place packets on rimmed cookie sheet and bake about 20 minutes in a 400 degree oven. (Salmon packets are also delicious when grilled.)