Salmon and Vegetables in Foil
Discover the ultimate one-pan wonder with this flavorful **Salmon and Vegetables in Foil** recipe—a healthy, no-fuss dinner that’s ready in under 40 minutes! Succulent salmon fillets are paired with a vibrant medley of zucchini, red bell pepper, cherry tomatoes, and julienned carrots, all seasoned with garlic, olive oil, and a hint of paprika for a subtle smoky kick. Topped with fresh lemon slices and wrapped in foil, this dish steams to perfection in the oven, locking in moisture and flavor while making cleanup a breeze. Perfect for a nutritious weeknight meal or a light yet satisfying dinner, this recipe is bursting with color, nutrients, and zesty citrus aromas. Serve straight from the foil for an elegant touch, and don’t forget the fresh parsley garnish to tie it all together! Keywords: salmon foil packets, baked salmon recipe, healthy dinner idea, easy salmon and vegetables.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Salmon fillets
- 1 medium, thinly sliced Zucchini
- 1 medium, thinly sliced Red bell pepper
- 1 cup Cherry tomatoes
- 1 small, julienned Carrot
- 3 tablespoons Olive oil
- 3 cloves, minced Garlic
- 1 medium, thinly sliced Lemon
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 4 pieces (large enough to wrap salmon and vegetables) Foil sheets
Instructions
Preheat your oven to 400°F (200°C).
Prepare 4 large pieces of foil and set them aside.
In a large mixing bowl, combine zucchini, red bell pepper, cherry tomatoes, carrot, olive oil, garlic, half of the parsley, salt, black pepper, and paprika. Toss until the vegetables are evenly coated.
Place a salmon fillet in the center of each piece of foil.
Divide the vegetable mixture evenly among the foil packets, arranging it around and slightly on top of each salmon fillet.
Lay 2-3 slices of lemon on top of each salmon fillet.
Fold the sides of the foil over the salmon and vegetables, sealing the edges tightly to create a packet.
Place the foil packets on a baking sheet and transfer them to the preheated oven.
Bake for 20-25 minutes or until the salmon is fully cooked and flakes easily with a fork.
Carefully open the foil packets, as the steam inside will be very hot.
Garnish with the remaining fresh parsley and serve immediately.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 4820 mg | 210% | |
| Total Carbohydrate | 41.2 g | 15% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 25.2 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1367 mg | 29% | |
*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.
