Ingredients

4 (6-ounce) salmon filets
1 bunch asparagus, chopped into thirds
1 chopped red pepper
1 sliced zucchini
1 sliced yellow squash
salt and pepper

Garlic Herb Butter:
½ cup softened unsalted butter
¼ cup freshly chopped parsley
4 minced garlic cloves
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
½ teaspoon salt
¼ teaspoon pepper

Directions

Place four 18×12-inch pieces of heavy aluminum foil on counter. Place 4 (6-ounce) salmon filets in the center and evenly place 1 bunch asparagus, chopped into thirds, 1 chopped red pepper, 1 sliced zucchini, and 1 sliced yellow squash mixture on each piece of foil. salt and pepper.

To make the garlic herb butter:
In a small bowl add ½ cup softened unsalted butter, ¼ cup freshly chopped parsley, 4 minced garlic cloves, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh thyme, ½ teaspoon salt and ¼ teaspoon pepper. Divide evenly and place on top of the salmon. Double fold top and ends of each piece of foil, leaving space for steam to gather.

Place packets on the grill and cover. Grill or bake at 400 degrees Fahrenheit for 15-20 minutes or until salmon is cooked through and veggies are tender. Carefully open packets and serve.