One pan dinners are a go-to for family night, but in most cases a bit too real for guests. This recipe will change your dinner parties. Hearty Swiss chard leaves wrap a savory treasure of salmon and snappy vegetables bathed in lemon-thyme butter. Recyclable foil packets jazz up the presentation and keep everything in place, while minimizing cleanup so you can spend time with friends outside your kitchen. Perfect al fresco with fresh greens tossed in a light vinaigrette.
Preheat oven to 450 degrees.
In a small bowl, combine butter, chives, lemon juice, thyme and lemon peel.
Set lemon-thyme butter aside.
Tear four 12×12 squares of aluminum foil.
Working in batches, overlap two trimmed chard leaves stem-to-stem, making a rectangle.
Place arranged chard on each foil square.
Layer ½ cup summer squash and ½ cup green beans on each chard base.
Add one 6-ounce salmon fillet.
Sprinkle each fillet with ⅛ teaspoon salt.
Dot each with one tablespoon lemon-thyme butter, topping with a lemon slice.
Fold bottom chard leaf over each fillet, follow with the top.
Holding closed, fold aluminum foil, creating a sealed packet.
Place prepared packets on rimmed baking sheet.
Bake until salmon reaches 145 degrees, approximately 12-15 minutes.
Open packets and serve.
Naturally low-carb & gluten-free
*Remove stem to the leaf edge, creating a solid surface