Herb and Citrus Salmon Pockets
Elevate your weeknight dinners with these irresistibly flavorful Herb and Citrus Salmon Pockets! This easy-to-make recipe combines tender salmon fillets, vibrant zucchini, and sweet cherry tomatoes, all infused with the zesty, tangy flavors of fresh lemon and orange slices. Sprinkled with aromatic garlic, dill, and parsley, and drizzled with olive oil, these foil-baked packets lock in moisture and rich, citrusy aroma for a perfectly flaky result every time. Ready in just 35 minutes, this oven-baked salmon dish is not only healthy and low-carb but also ideal for a quick cleanup, thanks to its convenient foil packet preparation. Perfect for a light yet satisfying dinner, these salmon pockets are a show-stopping way to enjoy a hearty, nutrient-packed meal!
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Recipe Information
Ingredients
- 4 pieces (about 6 oz each) salmon fillets
- 1 large, thinly sliced lemon
- 1 medium, thinly sliced orange
- 2 tablespoons, chopped fresh dill
- 2 tablespoons, chopped fresh parsley
- 3 cloves, minced garlic
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 medium, thinly sliced zucchini
- 1 cup, halved cherry tomatoes
- 4 sheets (12-inch each) aluminum foil
Instructions
Preheat your oven to 375°F (190°C).
Place the aluminum foil sheets on a flat surface and lightly brush the center of each sheet with 1 teaspoon of olive oil.
Season each salmon fillet with salt and black pepper on both sides.
Arrange 2-3 slices of lemon and 2-3 slices of orange in the center of each foil sheet. Place a salmon fillet on top of the citrus slices.
Scatter equal portions of zucchini slices and cherry tomatoes around each salmon fillet.
Sprinkle minced garlic, chopped dill, and chopped parsley evenly over each fillet and vegetables.
Drizzle the remaining olive oil over the salmon and vegetables.
Fold the sides of the foil over the salmon and bring the edges together to create a sealed pocket, leaving some space inside for steam to circulate.
Place the foil packets on a baking sheet and transfer them to the preheated oven.
Bake for 20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Carefully open the foil packets (mind the hot steam) and serve the salmon and vegetables directly from the foil or transfer them to a plate.
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4794 mg | 208% | |
| Total Carbohydrate | 46.3 g | 17% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 31.2 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1244 mg | 26% | |
*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.
