Salmon Foil-Pack Dinner
A simple, all-in-one meal featuring flaky salmon and vibrant vegetables sealed in foil and baked to perfection — flavorful, healthy, and ready in minutes with no cleanup required.
Ingredients
- 4 salmon fillets (6 oz each)
- 1 lemon, thinly sliced
- 2 cups mixed vegetables (such as asparagus, bell peppers, zucchini, or cherry tomatoes)
- 2 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- 1 tsp dried herbs (Italian seasoning, dill, or thyme)
- Fresh parsley or dill, for garnish
Instructions
- Preheat oven or grill:Preheat the oven to 400°F (200°C) or preheat the grill to medium-high heat.
- Prepare foil packs:Tear 4 large sheets of aluminum foil (about 12x16 inches each). Place a salmon fillet in the center of each.
- Add veggies and flavor:Surround the salmon with vegetables, drizzle with olive oil or melted butter, sprinkle with garlic, herbs, salt, and pepper. Top each with a few lemon slices.
- Seal the packets:Fold the sides of the foil over the salmon and vegetables to seal tightly, leaving a little room inside for steam circulation.
- Cook:Oven: Bake for 15–20 minutes until salmon flakes easily with a fork.Grill: Place packets on the grill and cook for about 10–12 minutes.
- Serve:Carefully open the foil (watch for steam!) and transfer salmon and veggies to plates. Garnish with fresh parsley or dill.
Notes
- Use heavy-duty foil to prevent tearing.
- Mix and match veggies based on season and preference.
- Add a splash of white wine or broth inside the packet for extra flavor.
- You can prepare the foil packs in advance and refrigerate until ready to cook.
- For a lighter version, use olive oil spray instead of butter.