Salmon is so easy to make especially when steamed in a foil packet along with some vegetables. You can certainly grill these on your outdoor grill, but it is even easier to plop them on a baking sheet and bake them in the oven. Once they are out of the oven, you have an entire meal at your fingertips complete with a lovely sauce. The only thing left to do is to grab a fork.
Ingredients
4 salmon filets
4 tsp. lemon juice
1 tsp. lemon pepper
1 yellow pepper, sliced
1 green bell pepper, sliced
1 tsp. dried parsley
1 tsp. salt
1/2 tsp. pepper
4 asparagus spears per packet (or use broccoli florets)
4 Tbsp. butter
2 tsp. extra virgin olive oil
Zest of 1 lemon
2 cloves garlic, minced
1 Tbsp. dill, divided
Instructions
If you have a whole salmon filet, cut it into smaller pieces. Place the salmon filets in a bowl or oblong dish. Cover with milk. Soak the fish for 30 minutes to remove any fishy odor or taste. Drain and rinse well.
Tear off a large square of aluminum foil and lay it flat on a surface. Fold the right and left sides of the foil up to form a gusset. Then, fold the bottom side up and over the fish to crease the bottom edge. Lay the foil back down to its original position. Fold the top side of the aluminum foil down below the fish and crease the edge.
Lay one salmon filet in the center of the aluminum foil. Repeat with the other salmon filets. Now that all the salmon filets are laid out on the work surface, Divide the peppers, garlic and asparagus spears between the salmon.
Add the lemon pepper, parsley, dill, lemon zest, salt and pepper. Top with 1 tablespoon of butter.
To form the packet, fold the top and bottom of the foil up to meet above the filets.
Fold down the two ends together a couple of times to seal the top. You may have to squeeze the side together a little bit to properly seal the packet, so they do not leak. Place all the packets on a baking sheet.
Bake in a 350-degree oven for 20 minutes.
To serve, unroll the top of the packets. You can leave the fish and vegetables in the packet or take them out. I like to leave them in the packet because the yummy sauce will disperse if taken out. On this day, I discarded the packet so I could take a picture. Served with cauliflower rice or regular rice, this meal is light and delicious.
Simple Salmon Packets
Equipment
- 1 knife
- 1 rectangular dish or bowl
- 1 colander
- aluminum foil
- 1 baking sheet
Ingredients
- 4 salmon filets
- 4 tsp. lemon juice
- 1 tsp. lemon pepper
- 1 yellow pepper, sliced
- 1 green bell pepper, sliced
- 1 tsp. dried parsley
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 asparagus spears per packet (or use broccoli florets)
- 4 Tbsp. butter
- 2 tsp. extra virgin olive oil
- Zest of 1 lemon
- 2 cloves garlic, minced
- 1 Tbsp. fresh dill, divided
Instructions
- If you have a whole salmon filet, cut it into smaller pieces.
- Place the salmon filets in a bowl or oblong dish and cover them with milk.
- Soak the fish for 30 minutes to remove any fishy odor or taste. Drain and rinse well.
- Tear off a large square of aluminum foil and lay it flat on a surface. Fold the right and left sides of the foil a couple of inches. Then, fold a portion of the bottom and top and crease down, leaving about 6-7 inches to form a gusset in the middle. Lay the foil back down flat. Repeat with three more packets
- Lay one salmon filet in the center of the aluminum foil in the gusset area. Repeat with the other salmon filets.
- Divide the peppers, garlic and asparagus spears between the salmon.
- Add the lemon pepper, parsley, dill, lemon zest, salt and pepper. Top with one tablespoon of butter on each salmon filet.
- To form the packet, fold the top and bottom of the foil up to meet above the filets.
- Fold down the two ends together several times to seal the top. You may have to squeeze the side together to properly seal the packet, so they do not leak.
- Place all the packets on a baking sheet.
- Bake in a 350-degree oven for 20 minutes.
- Unroll the top of the packets to serve. Leave the fish and vegetables in the packet or take them out.
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