1 large lemon cut into 4 wedges
4 cups fresh baby spinach
1 small onion, cut into 4 wedges, then cut into thin strips
1/2 cup real bacon bits
salt and black pepper
Set your grill up to medium-high heat.
On a work surface, arrange 4 pieces of aluminum foil large enough to wrap ingredients well.
Place salmon fillets, one on each foil piece, sprinkle with salt and pepper, then top with lemon and drizzle a little olive oil over the top, coating both the lemon and the salmon.
Arrange the baby spinach around the salmon on each foil square, then arrange the onion on top of the spinach and sprinkle with the bacon bits.
Drizzle more olive oil over the spinach combination, then sprinkle liberally with salt and pepper.
Fold the edges of the foil up and form the packet by folding the edges over and squeezing closed and rolling, squeezing, continuing until the ‘envelope’ is formed. Be sure it is sealed tight so the liquid does not leak.
On your preheated grill, place the packets on the grates, away from the direct heat, close cover, and cook, rotating the packets several times. Total cooking time will be about 25 to 30 minutes.
Remove packets and let sit for a few minutes to cool slightly.
Serve hot with additional lemon wedges if desired.