If you would have asked me a couple years ago if I wanted Salmon for dinner, I would have given you a face. Yes, I know, I live in Seattle, how could I not like Salmon? I heard that question time and time again. Whenever we went anywhere, I always had the other option, not really wanting to attempt eating it. Fast forward a few years, and I’m loving Salmon. Maybe I just needed to really give it a chance and get my palate (yes, I said a foodie word) to appreciate the taste and flavors. With all that being said, I now am on rampage to make up for lost time, testing and enjoying Salmon recipes left and right. This recipe is one of those I love to make because it’s a throw together, wrap it up and stick it in the oven meals.
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See how wonderful that looks? Seasoning is key to any good recipe. Make sure you are putting enough up front so that that flavor will seek into the protein. I just love how easy cooking Salmon is and will be catching up on lost time!
This combo has become a favorite one in our household. Seriously, just try it, I know it doesn’t sound like it would but Bok Choy & Zucchini is perfection!
This is a full proof meal in a pouch. You really can do any combo of veggies in here and have a great dinner planned for the night. I especially love how quickly it cooks in the little foil pouch and the ease of clean up afterwards!
So, what have you put in foil packets and cooked? What are your favorite veggie combos? I would love to know more especially being a working teacher and these recipes are so easy! If you found this recipe tasty and want to share/save for your friends, pin the image above and enjoy!
Seasoned Salmon & Veggies in Foil
Author: Alexis Sanchez
Ingredients
- Salmon Fillets (Cut into portions)
- 1 Tablespoon Dill Seasoning
- 1 Tablespoon Minced Garlic
- 2-3 Tablespoons of Butter
- ½ Onion, Sliced
- 1-2 Lemons, Sliced
- 1-2 Zucchini, Diced
- 1-2 Baby Bok Choy, Diced
- Salt & Pepper
- Foil Pieces
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Chop the Baby Bok Choy and Zucchini into small pieces. Sprinkle with salt and pepper and place a couple spoonfuls of this mixture into the center of the foil sheet. The foil sheet should be much larger than the salmon so you can foil and close it up into a packet.
- Portion out salmon, if it isn't already. You will season the salmon using the dill seasoning, salt, and pepper to taste. Lay the salmon in the center of a foil piece, on top of the vegetables.
- Layer onions, garlic, a tablespoon of butter for each, and a couple slices of lemons for each.
- Meet the length of each foil side up to meet in the center, like a tent and roll and fold it down to meet the top of the packet. Then roll up each end. You'll end up with a closed packet for each.
- Bake the packets on a cookie sheet for 15-20 minutes. Once the time has passed, let it sit for 5 minutes before opening the pouch. Finish each packet with salt and pepper, plate it up, and ENJOY!
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