Salmon Sizzler with Late-Summer Vegetables

We tried this new recipe last week for our challenge and it was Delish!!!

This only serves 2 so you will have to double if you have more people in your fam, but even my kiddos loved it!

Salmon Sizzler with Late-Summer Vegetables
1 Large Tomato
6-8 Leaves of Fresh Basil(optional, but so yummy)
2 Salmon Fillets or steaks(5 oz per)
1 tsp Olive or canola oil (I used extra virgin olive oil)
2 small Yellow squash or zucchini, thinly sliced
2 Green onions, thinly sliced
Salt and pepper to taste

Preheat the oven to 450
Core the tomato and cut it in half crosswise; gently squeeze the seeds from each half and cube the halves.
Stack the basil leaves (if using), roll them into a cylinder and slice across to make thin strips.
Brush the salmon with the oil; arrange each fillet on a 12" square of heavy foil. Top with the squash or zucchini, tomatoes, green onions, and basil. Sprinkle with the salt and pepper. Fold the foil diagonally over the fish to form a triangle and seal it tightly by folding and crimping the edges.
Set a heavy, 10" cast-iron skillet in the oven to heat for 5 minutes.
Lay the foil packets in the skillet and bake for 10 to 15 minutes, or until the salmon is opaque at the thickest part and the vegetables are crisp-tender. Transfer the packets to dinner plates and serve.

Per serving: 265 calories, 11.8g total fat (but most is the good kind), 1.8 g saturated fat, 78 mg cholestrol, 76 mg sodium(depends on how much salt you put on), 30.6 g protein, 9.3 g carbohydrates, 3.5 g dietary fiber