Nutrition per serving may change if servings are adjusted.
4 4 to 5-ounce fresh or frozen salmon fillets, thawed
½ cup salt-free herb and garlic liquid marinade, such as Mrs. Dash® brand
6 tablespoons thinly sliced green onions
¼ cup orange juice
¾ teaspoon salt
Nonstick cooking spray
1 pound asparagus, trimmed and cut into 2-inch pieces
1 large yellow summer squash, halved lengthwise and sliced ¼ inch thick (1½ cups)
¼ teaspoon black pepper
4 teaspoons canola oil
Orange slices (optional)
Rinse salmon; pat dry. Place salmon in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl stir together herb and garlic marinade, 2 Tablespoons of the green onions, the orange juice, and ¼ teaspoon of the salt. Pour marinade over salmon. Seal bag; turn to coat salmon. Marinate in the refrigerator 1 hour, turning bag occasionally.
Light firewood or charcoal and let campfire burn down to medium-hot embers or coals. Top with a grill rack.
Fold a 36x18-inch piece of heavy foil in half to make an 18-inch square; coat with cooking spray. Place asparagus, squash, and 2 Tablespoons of the green onions in center of foil. Sprinkle with pepper and remaining ½ teaspoon salt; drizzle with 2 teaspoons of the oil. Bring up two opposite edges of foil; seal with a double fold. Fold remaining edges to enclose vegetables, leaving space for steam to build.
Cook vegetable packet over campfire 10 minutes, turning once. Meanwhile, drain salmon, discarding marinade. In a 10-inch cast iron skillet, heat remaining 2 teaspoons oil over campfire. Place salmon, skin side down, in skillet. Cook 4 to 6 minutes per ½-inch thickness or just until salmon flakes, turning once.
Top salmon with remaining 2 Tablespoons green onions and, if desired, orange slices. Serve with vegetables.