SALMON FOIL-PACK DINNER
You can make these easy salmon foil packets ahead of time or as a last minute dinner idea. Feel free to switch up the seasoning or vegetables to your liking. Perfect for the oven or the outdoor grill.
Provided by bd.weld
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 30m
Yield 1
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon filet on top. Fold over the foil to seal the packet tightly.
- Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.
Nutrition Facts : Calories 377.4 calories, Carbohydrate 40.4 g, Cholesterol 62.7 mg, Fat 9.1 g, Fiber 9.4 g, Protein 35.6 g, SaturatedFat 1.9 g, Sodium 1522 mg, Sugar 7.5 g
EASY SALMON AND POTATO FOIL PACKETS RECIPE - (4.2/5)
Provided by Nanasjoy
Number Of Ingredients 6
Steps:
- Preheat oven to 400F. To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook. Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices. Top each pile of potatoes with 1 salmon filet. Evenly drizzle each salmon filet with about 1 tablespoon olive oil. Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet. Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet. Season each salmon filet with salt and pepper. Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
EASY SALMON AND POTATO FOIL PACKETS
Make and share this Easy Salmon and Potato Foil Packets recipe from Food.com.
Provided by Jo SB
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400F/200°C To a 12-inch long sheet of foil (I use Reynold's Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
- Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
- Top each pile of potatoes with 1 salmon filet.
- Evenly drizzle each salmon filet with about 1 tablespoon olive oil.
- Squeeze half the juice of the orange over one salmon filet and half the juice over the other filet.
- Squeeze half the juice of the lemon over one salmon filet and half the juice over the other filet.
- Season each salmon filet with salt and pepper.
- Seal foil packets, making sure to tightly crimp the seams so the olive oil and citrus juices don't leak. Place packets on baking sheet and bake for about 25 to 30 minutes. Carefully open one packet to check for doneness of both salmon and potatoes and if necessary, return to the oven for an additional 5 minutes, or until done.
Nutrition Facts : Calories 776.2, Fat 41.3, SaturatedFat 6.4, Cholesterol 146.3, Sodium 246, Carbohydrate 32.1, Fiber 5.4, Sugar 10.2, Protein 68.5
SKINNY SALMON AND VEGETABLE FOIL-PACK DINNERS
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
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
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GARLIC HERB SALMON FOIL PACKETS WITH POTATOES (PALEO
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5/5 (1)Total Time 25 minsCategory Main CourseCalories 445 per serving
- Preheat an outdoor grill. Prepare four large sheets of heavy duty aluminum foil with cooking spray.
- In a small bowl, combine softened butter, 1 teaspoon of Mediterranean seasoning, and garlic powder. Mix well, until combined.
- Divide potatoes evenly among foil packs by placing in the middle of the foil. The potato slices can overlap slightly. Place a salmon fillet on top of the potatoes. Sprinkle each foil pack with the remaining Mediterranean seasoning.
- Place a dollop of the herb butter on top of each salmon fillet. Gather the tops and sides of the foil together, sealing the edges, forming tented packets. Place on grill and cook until potatoes are tender and salmon is cooked through, about 15-20 minutes.
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- To a 12-inch long sheet of foil (I use Reynold’s Heavy Duty Non-Stick), add half the potato slices in a pile in the center of foil. Slightly fan out the potatoes so air can circulate. Make sure potatoes are sliced very thin so they cook through in the same amount of time it takes the salmon to cook.
- Evenly drizzle the potatoes with about 1 tablespoon of olive oil, season with salt and pepper, and repeat process with another sheet of foil and the remaining potato slices.
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