Easy Salmon Foil Packets with Vegetables
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
This method is easy, the salmon and vegetables are infuse with the flavors and the salmon is super tender.
Ingredients
For the Flavorings
- Spicy – Zatarain’s crab boil spices Sriracha sauce, your favorite spices
- International – Mediterranean Chinese, Indian, etc. spices
- Any jarred sauce you like or want to experiment with
For the salmon packets [sample mixture, what I had in pantry and refrigerator]
- 2 to 4 teaspoons olive oil
- 6 new potatoes , yellow cut in half
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 4 oz. sugar snap peas ends trimmed
- 12 to 16 cherry tomatoes halved
- 12 oz skinless salmon fillets 2 6-ounce fillets preferred
For garnish:
- Chopped parsley
- Chopped green onions
Instructions
- Preheat the oven to 375°F.
Assemble the packets:
- On a work surface, place an 18-inch-long piece of foil, preferably non-stick, with the long side parallel to the countertop.
- Arrange half the potatoes on the oiled side of the foil and sprinkle with a pinch of salt and a pinch of pepper.
- Place half the snap peas over the potatoes, followed by half the cherry tomatoes. Sprinkle lightly with salt and pepper, and drizzle with 2 teaspoon oil. Place a salmon fillet over the vegetables and spread with flavorings.
- Fold and seal the packet:
- Fold the foil over the fish so the ends meet. Fold all three open sides to make a border of about 1 inch and crimp them to tightly seal the packet. Place on a baking sheet.
- Repeat with the second sheet of foil, vegetables, and salmon.
Bake the packets:
- Bake the packets for 20 to 22 minutes, or until the salmon and vegetables are cooked through.
- Carefully open one of the packets to peek. The internal temperature of the thickest part of fish should register 140°F on an instant-read thermometer. (Note that the fish will continue to cook for a few minutes once it is removed from the oven.)
Serve the salmon:
- Open the packets carefully (be prepared for hot steam to escape.) Slide a large spatula under the potatoes and transfer the vegetables and fish to dinner plates. Garnish with a few sprinkles of chopped parsley and green onions.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 448.8kcal | Carbohydrates: 37.8g | Protein: 39.7g | Fat: 15.2g | Saturated Fat: 2.3g | Polyunsaturated Fat: 4.9g | Monounsaturated Fat: 6.5g | Cholesterol: 93.6mg | Sodium: 389.2mg | Potassium: 1878.3mg | Fiber: 5.9g | Sugar: 6.1g | Vitamin A: 1187.2IU | Vitamin C: 90.4mg | Calcium: 76.9mg | Iron: 4.6mg