Instead of cooking up a basic grilled salmon recipe (again), try these easy-prep and easy-clean Salmon and Vegetable Packets. Feel free to trade in any similarly-sized seasonal veggies if you don't have carrots, peppers, squash, or asparagus.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Measure thickness of fish. Cut into four serving-size pieces. Set aside.
Tear off eight 18-inch squares of heavy-duty foil. Place two squares together to form four stacks. Coat one side of each stack with nonstick cooking spray. Divide carrot, sweet pepper, and asparagus among stacks of foil. Top with fish and squash.
For seasoning, in a small bowl combine wine, rosemary, salt, black pepper, and garlic. Drizzle over fish and vegetables; top with butter. Bring up two opposite edges of each foil stack; seal with a double fold. Fold remaining ends to completely enclose the fish and vegetables, leaving space for steam to build.
For a charcoal grill, grill foil packets on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes per 1/2-inch thickness of fish or until fish begins to flake when tested with a fork and vegetables are tender, carefully opening packets to check doneness. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packets on grill rack over heat. Cover and grill as above.) If desired, serve with hot cooked rice. Makes 4 servings.