• 4 salmon fillets, 6 ounces each
  • 4 tbsp (plus one teaspoon) extra virgin olive oil
  • ½ c chopped fresh dill
  • 8 orange slices
  • 1 lb small carrots, trimmed
  1. Preheat grill to medium-high heat.
  2. Cut tin foil into 8 pieces about 12 square inches. Brush one side of each foil square with 1/4 teaspoon olive oil. Place 1 fillet in 4 of the foil squares and brush with 1 ½ teaspoons olive oil, 1 tablespoon dill, and 2 orange slices each. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove foil packets from grill and set aside.
  3. In a medium sized bowl, combine carrots with 2 tablespoons olive oil and toss until evenly coated. Distribute the carrots evenly among the remaining 4 foil packets, seal, and grill 3 minutes. Turn packets once after 3 minutes and continue cooking an additional 2 minutes.
  4. To serve: Plate the salmon over the carrots. Squeeze the grilled orange slices over the fillets, and dig in!