Your dinner sounds wonderful! I will have to follow your lead next time. Thank you for sharing with me.

A few notes: I used my own blackening spice mix, and olive oil rather thn non-stick spray; instead of making a bed of lemon slices, I simply laid the fish on the (lightly oiled) foil, along with a few key limes, cut in half (cut side down). The skin stuck perfectly to the foil, the perfect, flaky salmon lifting off easily and completely with a spatula onto plates holding slices of fresh, ripe tomato with chopped basil and chives and some spicy Canary Island style potatoes (boiled and served with fresh parsley, with bright yellow mojo sauce). The squeezed limes added a slight sour/bitter depth to the meal, and the dry but fruity white wine (thank you, Argentina) was a perfect match.