Simple Salmon Packets
Tender salmon and fresh vegetable steam in aluminum foil packets for a light and tasty meal. Serve it with cauliflower rice and a salad to make a completely Keto-healthy meal. With a little prep time, this recipe bakes in the oven for 20 minutes.
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.