Best 6 Salmon And Vegetables In Foil Recipes

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Salmon and vegetables cooked in foil is a delicious and easy-to-prepare meal that's perfect for busy weeknights or special occasions. The foil packet method keeps the salmon and vegetables moist and flavorful, and cleanup is a breeze. With a variety of vegetables and sauces to choose from, you can customize this dish to your liking.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)



Baked Salmon Foil Packets With Vegetables (+ Grill Option!) image

Healthy salmon foil packets with vegetables in 25 minutes! Make delicious & EASY baked salmon foil packets in the oven or salmon foil packets on the grill.

Provided by Maya Krampf

Categories     Main Course

Time 25m

Number Of Ingredients 11

1.5 lbs Salmon ((cut into 4 6-oz fillets))
1/2 lb Asparagus ((trimmed, then cut in half))
10 oz Grape tomatoes
10 oz Zucchini ((sliced into half moons))
1/4 cup Olive oil
1/2 tsp Sea salt ((+ more for sprinkling))
1/4 tsp Black pepper ((+ more for sprinkling))
1/2 medium Lemon ((juiced and zested; about 1 tbsp juice and 1/2 tbsp zest))
2 cloves Garlic ((minced))
1 tbsp Fresh parsley ((chopped))
1 tbsp Fresh dill ((chopped))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
  • Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
  • In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
  • Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
  • Fold the foil over and seal shut to form packets. Place onto a baking sheet.
  • Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

Nutrition Facts : Calories 400 kcal, Carbohydrate 8 g, Protein 36 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 376 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SALMON AND VEGETABLES IN FOIL



Salmon and Vegetables in Foil image

From a good recipe book, but never tried; again, I try to work salmon into our diets, so this is here so I can print it from work to make for dinner one night (looks like a good summer/spring dish).

Provided by larchie

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

24 ounces salmon fillets
4 teaspoons lemon juice, fresh
2 teaspoons ginger, fresh and minced
1/2 teaspoon dill, dried
2 teaspoons basil, fresh & chopped
2 teaspoons thyme, fresh & chopped
2 tablespoons olive oil
2 red potatoes, boiled and sliced
1 cup snow peas, blanched 30 seconds
2 carrots, thinly sliced and blanched 1 minute
1/4 small zucchini, sliced

Steps:

  • Cut four sheets of foil; place fillet on each sheet, slightly off center.
  • Sprinkle each with lemon juice, ginger, herbs, and salt and pepper; drizzle with olive oil.
  • Divide potatoes, peas, carrot, and zucchini among foil sheets.
  • Fold foil over to form a rectangle, and crimp all edges tightly.
  • Bake on baking sheet at 400 for 15 minutes or until fish is just cooked through; garnish with parsley.

FOIL-WRAPPED SALMON AND VEGETABLES



Foil-Wrapped Salmon and Vegetables image

Individual packets filled with the fish and veggies made for easy assembly, serving and cleanup. This is good with orange roughy, cod or any white fish.

Provided by mama smurf

Categories     Healthy

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

8 ounces skinless salmon, about 3/4 inch thick
1 tablespoon honey
1/2 teaspoon minced garlic
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/8 teaspoon black pepper
1/4-1/2 teaspoon dill
1 (9 ounce) package frozen green beans
2 tablespoons sliced almonds, toasted

Steps:

  • Preheat oven to 350 degrees. Rinse fish; pat dry with paper towels. Cut fish into two serving-size pieces, set aside. In a small bowl, combine honey, garlic, lemon zest, lemon juice, dill and pepper; set aside.
  • Tear off two 24 x 18 inch pieces of heavy foil. Place green beans in center of foil. Place fish on top of beans, drizzle with honey mixture. Bring together two opposite edges of foil; seal with double fold. Fold remaining ends to completely enclose food, allowing space for steam to build. Place foil packets on baking sheet.
  • Bake for 30-40 minutes or until fish flakes easily when tested with fork. Carefully open packets to allow steam to escape. Transfer fish, beans and any honey mixture to dinner plates. Sprinkle with almonds.

Nutrition Facts : Calories 239.7, Fat 7, SaturatedFat 0.9, Cholesterol 58.9, Sodium 84.4, Carbohydrate 19.9, Fiber 5.2, Sugar 10.9, Protein 26.3

BAKED SALMON IN FOIL



Baked Salmon in Foil image

A delicious recipe for salmon in foil - I bought a really large piece of wild salmon and made this when we had guests. Very little prep and the fish came out wonderfully.

Provided by barbara

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 40m

Yield 6

Number Of Ingredients 12

½ cup olive oil
2 ½ tablespoons fresh lemon juice, or more to taste
5 cloves cloves garlic, minced or pressed through a garlic press
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
salt and freshly ground black pepper to taste
aluminum foil
1 teaspoon olive oil
1 (3 pound) salmon fillet
¼ cup chopped fresh parsley
1 lemon, sliced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine 1/2 cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
  • Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
  • Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes. If your salmon fillet is very thick, it can take longer. Garnish with fresh parsley and lemon slices.

Nutrition Facts : Calories 429.1 calories, Carbohydrate 6.1 g, Cholesterol 96.2 mg, Fat 26.4 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 4.5 g, Sodium 130.9 mg, Sugar 2.4 g

SKINNY SALMON AND VEGETABLE FOIL-PACK DINNERS



Skinny Salmon and Vegetable Foil-Pack Dinners image

64% less sat fat • 63% less sugar than the original recipe. Add fun to your fish by cooking it in self-contained foil packets with veggies and orange slices. A bonus: Clean-up is a breeze.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

1 pound fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick
2 cups thinly sliced fresh carrots
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
4 cloves garlic, thinly sliced
2 teaspoons finely shredded orange peel
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons olive oil
2 medium oranges, thinly sliced
4 sprigs fresh oregano (optional)

Steps:

  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.
  • Preheat oven to 350°F. In a large bowl combine carrots, mushrooms, green onion, the 1 tablespoon oregano, garlic, orange peel, half of the salt, and half of the pepper; toss gently.
  • Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each with remaining salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.
  • Bake for 30 minutes or until carrots are tender and fish begins to flake when tested with a fork. Open packets carefully to allow steam to escape. Transfer the packets to individual plates.

Nutrition Facts : Calories 320, Carbohydrate 17 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

ONE-PAN SALMON AND VEGGIES RECIPE BY TASTY



One-Pan Salmon And Veggies Recipe by Tasty image

Here's what you need: small red potato, olive oil, salt, pepper, garlic, lemon juice, fresh thyme, ginger, salmon fillets, asparagus

Provided by Robin Broadfoot

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

2 lb small red potato, or yellow, quartered
4 tablespoons olive oil
salt, to taste
pepper, to taste
4 cloves garlic, minced
4 tablespoons lemon juice
2 tablespoons fresh thyme
2 teaspoons ginger
2 salmon fillets
1 bunch asparagus, roughly 1 pound (455g)

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cover a sheet pan with foil or parchment paper. Spread out potatoes on the pan and drizzle with olive oil. Season with salt, pepper, 2 cloves of garlic, and 1 tablespoon lemon juice.
  • Bake for 30 minutes.
  • Make salmon glaze. Combine salt, pepper, 1 tablespoon thyme, 2 garlic cloves, ginger, 2 tablespoons of olive oil, and 2 tablespoons of lemon juice. Mix well.
  • Remove potatoes from the oven and push them to the top or side of your pan. Place your salmon fillets on the pan. Brush both sides of the salmon with the glaze.
  • Place asparagus on the pan and top with 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper. Sprinkle 1 tablespoon of thyme on the asparagus and potatoes.
  • Bake for 10-12 minutes. (The salmon should flake easily with a fork when it's ready.)
  • Enjoy!

Nutrition Facts : Calories 901 calories, Carbohydrate 93 grams, Fat 43 grams, Fiber 8 grams, Protein 34 grams, Sugar 4 grams

Tips:

  • Choose the right salmon fillet. Look for a fillet that is about 1 inch thick and has a nice, even color. Avoid fillets that are too thin or have any brown or gray spots.
  • Season the salmon well. Before wrapping the salmon in foil, season it with salt, pepper, and any other desired spices. This will help to enhance the flavor of the fish.
  • Use a variety of vegetables. Feel free to mix and match different vegetables to create a colorful and flavorful dish. Some good options include broccoli, carrots, zucchini, and red onion.
  • Wrap the salmon and vegetables tightly in foil. This will help to keep the moisture in and prevent the salmon from drying out.
  • Cook the salmon at a moderate temperature. The ideal cooking temperature for salmon is 400 degrees Fahrenheit. This will help to cook the fish through without overcooking it.
  • Let the salmon rest before serving. Once the salmon is cooked, let it rest for a few minutes before serving. This will help the juices to redistribute throughout the fish.

Conclusion:

Salmon and vegetables in foil is a delicious and healthy meal that is easy to make. By following these tips, you can create a perfect salmon dinner that your family and friends will love. This dish is also a great way to get your kids to eat more vegetables. The salmon provides a good source of protein and omega-3 fatty acids, while the vegetables provide a variety of vitamins and minerals.

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