There’s something so fun about foil pack meals. They’re rustic and rugged, yet bursting with complex flavors. You pack your prepped and seasoned ingredients into foil and turn it all over to the grill (or oven) for a magical transformation.
These foil packs combine the superfood salmon (thawed) with its omega-3 fatty acids, your choice of potassium-rich potatoes, and vitamin-heavy squash for a seriously nutritious, incredibly tasty meal for four. Substitute your favorite vegetables like asparagus, sweet potatoes or cherry tomatoes.
If using an oven, preheat the oven to 375°F and place foil packs onto a rimmed baking sheet. Cook for 15-20 minutes or until vegetables are tender and salmon reaches an internal temperature of 145°F is fully cooked and flakes apart easily.
Salmon and Vegetable Foil Packs
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 20 min | 30 min |
Ingredients
- 4 (6-ounce each) frozen salmon filets, thawed
- 2 cups yellow, white or russet potatoes, cut into 1/2-inch pieces
- 2 cups squash sliced 1/2-inch thick, (such as zucchini or yellow squash)
- 1/2 head cabbage, cut into 1-inch pieces
- 2 teaspoons garlic powder
- 1/4 cup olive oil
- 1 lemon, juiced, or 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Chopped fresh parsley, or 1 teaspoon dried parsley or dried basil (optional)
Method
- Preheat grill to medium-high heat, about 375°F.
- Place one salmon filet onto each of four large sheets of aluminum foil.
- Combine potatoes, squash, cabbage, garlic, olive oil, lemon juice, salt and pepper in a large bowl and toss to coat.
- Divide vegetables evenly among foil packets, around salmon. Bring edges of foil together, folding to seal tightly. Place foil packs on grill and close grill lid.
- Cook until vegetables are tender and salmon reaches an internal temperature of 145°F and flakes apart easily, about 15-20 minutes. Garnish with lemon slices and parsley and serve.
- Photo and recipe by: Dish Works
