Grilled Salmon Bacon Feta Packets
Get ready to elevate your grill game with these tantalizing Grilled Salmon Bacon Feta Packets, a perfect fusion of bold flavors and effortless cooking. Featuring succulent salmon fillets wrapped in crispy bacon and topped with tangy feta cheese, this recipe is layered with Mediterranean-inspired ingredients like cherry tomatoes, zucchini, and a touch of garlic and oregano. Cooked in foil packets that lock in moisture and flavor, these parcels are easy to grill and even easier to clean up. Lemon slices add a citrusy brightness, while a fresh parsley garnish brings the dish to life. Ideal for summer barbecues or weeknight dinners, this quick recipe—ready in just 35 minutes—makes healthy, gourmet grilling a breeze.
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Recipe Information
Ingredients
- 4 pieces salmon fillets
- 4 slices bacon
- 1 cup feta cheese
- 2 cups cherry tomatoes
- 2 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic cloves, minced
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 8 slices lemon slices
- 2 tablespoons fresh parsley, chopped
- 4 sheets aluminum foil
Instructions
Preheat your grill to medium heat (about 375°F/190°C).
Lay out 4 large sheets of aluminum foil, each about 12x18 inches.
Pat the salmon fillets dry with paper towels and season them with salt and black pepper on both sides.
Place one seasoned salmon fillet in the center of each foil sheet.
Wrap each fillet with a slice of bacon, securing the ends underneath so it stays in place.
Slice the zucchini into rounds about 1/4 inch thick and cut the cherry tomatoes in halves.
In a small bowl, mix together the zucchini, cherry tomatoes, olive oil, minced garlic, dried oregano, salt, and black pepper.
Evenly distribute the vegetable mixture around the salmon fillets on the foil sheets.
Sprinkle 1/4 cup of feta cheese over the top of each salmon fillet.
Place 2 lemon slices on top of each salmon fillet for added flavor.
Fold the edges of the foil over each salmon fillet and seal tightly to create packets, ensuring no juices will escape.
Place the foil packets on the preheated grill, seam side up. Close the grill and cook for 18-20 minutes, until the salmon is cooked through and flakes easily (internal temperature should reach 145°F/63°C).
Carefully remove the packets from the grill with tongs and let them rest for 2-3 minutes before opening. Be cautious of the hot steam when unsealing the foil.
Garnish each fillet with a sprinkle of fresh parsley and serve directly in the foil packets for easy cleanup!
Nutrition Facts
Calories |
1939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 7581 mg | 330% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 36.1 g | ||
| Protein | 143.9 g | 288% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 892 mg | 69% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1983 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
