Salmon-Veggie Bake

• 1 lb. boneless skinless salmon
• 2 cups thinly sliced carrots
• 1 cup sliced green onion
• 1/2 tsp. crushed oregano
• 8 cloves garlic, halved
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 medium orange, sliced
• EVO oil (optional)

1. Cut salmon into 4 even pieces and set aside.
2. In a small saucepan, cook carrots in a small amount of boiling water for 2 minutes. Drain and set aside.
3. Tear off four 24-inch pieces of 18-inch-wide tin foil. Fold each in half to make four 18 x 12-inch pieces.
4. In a large bowl, combine carrots, onions, oregano, garlic, salt, and pepper; toss gently to combine.
5. Divide vegetables among 4 pieces of tin foil. Place one piece of salmon on each vegetable portion.
6. Drizzle 1 tsp. of EVO oil over each piece of salmon (optional).
7. Sprinkle each lightly with additional salt and pepper and top with orange slices.
8. Fold edges of tin foil to form packets and place in single layer on baking pan.
9. Bake at 350 degrees for about 30 minutes or until carrots are tender and fish flakes easily with a fork.

boneless skinless salmon, carrots, green onion, oregano, garlic, salt, black pepper, orange, evo oil

Taken from www.epicurious.com/recipes/member/views/salmon-veggie-bake-1241870 (may not work)