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Salmon Veggie Foil Packets Recipe

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4 from 38 reviews

This Salmon Veggie Foil Packets recipe is a simple, healthy, and flavorful meal perfect for an easy weeknight dinner. Fresh salmon fillets are paired with a vibrant medley of zucchini, mushrooms, tomatoes, and herbs, all seasoned with garlic, lemon, and olive oil. Wrapped in foil and baked to perfection, the salmon stays moist and tender while absorbing the delicious vegetable juices, making cleanup a breeze.

Ingredients

Vegetables

  • 2 zucchinis, sliced into circles then halved
  • 1 cup sliced mushrooms
  • 2 minced garlic cloves
  • 2 large tomatoes, chopped small
  • 1 shallot, chopped
  • 1/4 cup fresh basil, chopped

Proteins

  • 4 skinless salmon fillets (5 - 7 oz each)

Seasonings & Oils

  • 2 Tbsp olive oil, divided
  • 2 tsp salt, divided (plus more to season salmon)
  • 1 tsp ground black pepper, divided (plus more to season salmon)
  • 2 Tbsp fresh lemon juice (plus some small lemon slices, optional)

Instructions

  1. Preheat Oven: Preheat the oven to 400°F. Cut four sheets of aluminum foil, each about 17 inches long, to prepare for wrapping.
  2. Prepare Zucchini Mixture: In a medium bowl, combine half of the sliced zucchini, mushrooms, minced garlic, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to coat the vegetables evenly.
  3. Prepare Tomato Mixture: In another medium bowl, mix the chopped tomatoes, shallot, fresh basil, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well incorporated.
  4. Assemble Foil Packets - Vegetables: Lay each foil sheet flat on the counter. Evenly divide and place the zucchini and mushroom mixture in the center of each sheet.
  5. Add Salmon and Season: Place one salmon fillet on top of the zucchini mixture on each foil sheet. Season each fillet with additional salt and black pepper to taste, and drizzle with fresh lemon juice. Optionally, add two small lemon slices atop each fillet for added flavor.
  6. Top with Tomato Salsa: Divide the tomato, shallot, and basil mixture evenly over each salmon fillet.
  7. Seal Foil Packets: Fold the long sides of each foil sheet over the salmon and vegetable contents. Then fold the edges to seal the packets completely so nothing leaks out during baking. Repeat with the remaining packets.
  8. Bake: Place the foil packets on a baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, or until the salmon is opaque and flakes easily with a fork (about 27 minutes recommended).
  9. Serve: Carefully remove the foil packets from the oven. Use caution when opening as steam will escape. Transfer the contents to plates or serve directly from the packets.

Notes

  • Make sure to seal the foil packets tightly to steam the salmon and vegetables properly.
  • Cooking times may vary depending on salmon thickness; always check doneness by flaking the fish with a fork.
  • This recipe is versatile—swap vegetables based on season or preference.
  • For extra flavor, add herbs like dill or parsley to the tomato mixture.
  • This dish can be prepared ahead by assembling the packets and storing them in the refrigerator until ready to bake.

Find it online: https://recipethrive.com/salmon-veggie-foil-packets-recipe/