Name: Salmon and Summer Veggies in Foil Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 4 salmon fillets; 2 small zucchini; 2 small yellow squash; 2 shallots; 1 clove garlic; 2½ tbsp olive oil; salt; black pepper; 1½ tbsp lemon juice; 2 Roma tomatoes; 1 tbsp Fresh Thyme; ¾ tsp oregano; ½ tsp marjoram

Embrace the flavors of the season with this delicate and beautifully balanced Salmon and Summer Veggies in Foil. This recipe wraps fresh salmon and a bounty of summer vegetables in a neat little foil parcel, trapping all the beautiful flavors inside, resulting in tender, juicy salmon and perfectly cooked veggies, all brimming with mouth-watering goodness.

Photos of Salmon and Summer Veggies in Foil Recipe

While most ingredients for this recipe might already be found in a well-stocked pantry or fridge, there might be a few that you need to pick up from the supermarket. For instance, fresh salmon fillets are essential for this dish and should be bought fresh. Marjoram and fresh thyme may not be commonly used in every household but they add a wonderful piquancy to the dish. Similarly, Roma tomatoes, also known as plum tomatoes, are preferred for their meaty texture and sweet flavor. Don't forget to pick up some fresh summer veggies like zucchini and yellow squash, they will add a delightful crunch and color to the dish.

Ingredients for Salmon and Summer Veggies in Foil

Salmon fillets: These are the star of the dish, providing a rich source of omega-3 fatty acids, and they pair beautifully with the summer veggies.

Zucchini: This summer squash adds a mild flavor and a nice crunch.

Yellow squash: Similar to zucchini, but with a distinct color, adding a bright contrast to the dish.

Shallots: They offer a milder, sweeter flavor than onions.

Garlic: This pungent allium gives the dish a robust flavor.

Olive oil: Used for its health benefits and its ability to bring out the flavors of other ingredients.

Lemon juice: Adds a fresh, tangy zing that lifts the flavors of the salmon and veggies.

Roma tomatoes: They have a sweet, tangy flavor and hold up well during cooking.

Thyme: This herb adds subtle earthy notes.

Oregano: Its pungent, peppery flavor enhances the overall taste of the dish.

Marjoram: Similar to oregano, but milder and slightly sweet and citrusy.

One reader, Elwyn Roller says:

This salmon and summer veggies in foil recipe is a game-changer! The flavors are incredible, and the dish is so easy to prepare. The salmon comes out perfectly moist, and the veggies are bursting with freshness. It's a must-try for anyone who loves a healthy and delicious meal.

Elwyn Roller

Cooking Techniques for Salmon and Summer Veggies in Foil

Preheat oven: Preheat the oven to 400 degrees F.

Toss veggies: Toss the zucchini, squash, sliced shallot, and garlic together with 1 tablespoon of olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing the veggies in the center of the foil.

Brush salmon fillets: Brush the salmon fillets with 1 tablespoon of the olive oil. Season the bottom side with salt and pepper, then place one fillet over each layer of veggies on the foil. Drizzle lemon juice over the salmon and season the top with salt and pepper.

Prepare tomato mixture: Toss together the tomatoes, remaining diced shallot, thyme, oregano, and marjoram with the remaining 1 ½ teaspoons of olive oil. Season lightly with salt and pepper.

Wrap foil packets: Wrap the sides of the foil inward, then fold up the ends to seal.

Bake: Place the foil packets on a rimmed baking sheet and bake in the preheated oven until the salmon has cooked through, about 25 to 30 minutes (cook time may vary based on the thickness of the salmon fillets).

Serve: Carefully open the foil packets and serve the salmon and veggies warm.

How To Make How To Make Salmon and Summer Veggies in Foil

Preparation: 15 minutes

Cooking: 30 minutes

Total: 45 minutes

Serves:

Ingredients

4salmon filletsskinless
2smallzucchini(13 oz) sliced into half moons
2smallyellow squash(13 oz) sliced into half moons
2shallots( 1 thinly sliced and 1 chopped (there are usually two in a whole shallot))
1clovegarlic(minced)
2½tbspolive oil(divided)
salt
black pepperfreshly ground
1½tbsplemon juice fresh
2Roma tomatoeslarge, diced
1 tbspfresh thymechopped ((or 1 tsp dried))
¾tsporeganodried
½tspmarjoramdried

Instructions

Preheat oven to 400 degrees F. Cut 4 sheets of aluminum foil into 17-inch lengths.
Toss zucchini, squash, sliced shallot and garlic together with 1 tablespoon of olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
Brush salmon fillets with 1 tablespoon of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 ½ teaspoons of olive oil and season lightly with salt and pepper.
Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal.
Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 to 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.

Nutrition

Calories: 2018.64kcal
Fat: 124.28g
Saturated Fat: 26.76g
Monounsaturated Fat: 42.27g
Polyunsaturated Fat: 32.94g
Carbohydrates: 54.58g
Fiber: 10.34g
Sugar: 9.58g
Protein: 168.52g
Cholesterol: 435.60mg
Sodium: 3235.35mg
Calcium: 267.30mg
Potassium: 4744.45mg
Iron: 7.51mg
Vitamin A: 103.78µg
Vitamin C: 109.61mg

Expert Tip for Perfecting Salmon and Summer Veggies in Foil

When preparing your salmon fillets, it's important to ensure they are of even thickness for uniform cooking. If one end of the fillet is significantly thinner than the other, you can tuck the thinner end under itself to create a more even thickness. This will help prevent the thinner section from overcooking while the thicker section is still undercooked. Additionally, when sealing your foil packets, make sure they are sealed tightly to keep in the steam, which will help cook the salmon and vegetables evenly. However, be careful when opening the packets after cooking, as the steam can be very hot.

Time-Saving Tips for Preparing This Recipe

Prep ahead: Chop and season the vegetables and salmon fillets in advance to save time when assembling the foil packets.

Use pre-cut vegetables: Consider using pre-cut vegetables to minimize prep time and make the recipe even quicker to put together.

Invest in a good quality aluminum foil: Using a heavy-duty aluminum foil can help prevent any leaks or tears, ensuring that the cooking process is smooth and efficient.

Adjust cooking time: Depending on the thickness of the salmon fillets, adjust the cooking time to ensure they are perfectly cooked without overdoing it.

Double up: Make extra foil packets and freeze them for a quick and convenient meal option on busy days.

Grill option: Consider grilling the foil packets for a smoky flavor and a faster cooking time, perfect for summer gatherings.

Substitute Ingredients For Salmon and Summer Veggies in Foil Recipe

salmon fillets - Substitute with arctic char fillets: Arctic char is a sustainable alternative to salmon with a similar flavor and texture.
zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a suitable replacement for zucchini.
yellow squash - Substitute with butternut squash: Butternut squash has a slightly sweet flavor and firm texture, making it a good substitute for yellow squash in this recipe.
shallots - Substitute with red onions: Red onions can provide a similar mild, sweet flavor to shallots in the recipe.
garlic - Substitute with shallot: Shallots can provide a milder, slightly sweet flavor similar to garlic in the recipe.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a good substitute for olive oil in this recipe.
lemon juice - Substitute with white wine vinegar: White wine vinegar can provide a tangy acidity similar to lemon juice in the recipe.
roma tomatoes - Substitute with cherry tomatoes: Cherry tomatoes can provide a similar sweet and tangy flavor to Roma tomatoes in the recipe.
fresh thyme - Substitute with rosemary: Rosemary can provide a similar earthy and aromatic flavor to fresh thyme in the recipe.
oregano - Substitute with thyme: Thyme can provide a similar earthy and slightly minty flavor to oregano in the recipe.
marjoram - Substitute with basil: Basil can provide a similar sweet and slightly peppery flavor to marjoram in the recipe.

Presentation Tips for Serving Salmon and Summer Veggies in Foil

Elevate the salmon fillet: Carefully place the cooked salmon fillet on the plate, ensuring it is positioned elegantly and is the focal point of the dish.
Artfully arrange the summer veggies: Arrange the cooked zucchini, yellow squash, and tomatoes around the salmon fillet in a visually appealing manner, creating a vibrant and colorful presentation.
Garnish with fresh herbs: Sprinkle freshly chopped thyme and oregano over the dish to add a pop of color and enhance the aroma of the dish.
Drizzle with lemon-infused olive oil: Drizzle a small amount of lemon-infused olive oil around the plate to add a touch of brightness and flavor to the dish.
Add a touch of sea salt: Lightly sprinkle a pinch of sea salt over the entire dish to enhance the flavors and provide a delightful contrast to the other elements.
Serve on elegant dinnerware: Present the dish on elegant, minimalist dinnerware to allow the vibrant colors of the salmon and summer veggies to take center stage.

Essential Kitchen Tools for Making Salmon and Summer Veggies in Foil

Aluminum foil: Used to wrap and cook the salmon and vegetables in individual packets, allowing for even cooking and easy cleanup.
Baking sheet: Provides a flat, stable surface for the foil packets to sit on while baking in the oven.
Knife: Used for slicing the zucchini, squash, shallots, garlic, and tomatoes.
Cutting board: Provides a safe and stable surface for cutting and preparing the vegetables and salmon.
Brush: Used to brush the salmon fillets with olive oil before seasoning.
Oven: Used for baking the salmon and vegetables in the foil packets until they are cooked through.
Measuring spoons: Used to accurately measure and add the olive oil, lemon juice, and various herbs to the dish.
Mixing bowl: Used for tossing the zucchini, squash, shallots, and garlic with olive oil and for mixing the tomato mixture.
Tongs: Used for carefully opening the foil packets and serving the cooked salmon and vegetables.

Storage and Freezing Instructions for Salmon and Summer Veggie Foil Packs

If you have any leftover salmon and veggies, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the salmon and veggies in a baking dish and cover with foil. Bake in a preheated 350°F oven for about 10-15 minutes, or until heated through.
You can also freeze the cooked salmon and veggies for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe container or resealable bag.
To reheat from frozen, thaw the salmon and veggies in the refrigerator overnight. Then, follow the reheating instructions above.
Note: The texture of the veggies may change slightly after freezing and reheating, but they will still taste delicious.

How To Reheat Leftover Salmon and Summer Veggies

Preheat your oven to 350°F (175°C). This temperature is lower than the initial cooking temperature to prevent the salmon from drying out during reheating.
Remove the salmon and summer veggies from the refrigerator and let them sit at room temperature for about 10 minutes. This will help the dish reheat more evenly.
Carefully open the foil packet and check if there's any remaining liquid. If there's excess liquid, drain it off to prevent the veggies from becoming soggy during reheating.
If the salmon and veggies look a bit dry, you can add a splash of water, olive oil, or even a squeeze of lemon juice to help maintain moisture and freshen up the flavors.
Reseal the foil packet tightly, making sure there are no gaps for steam to escape. This will help keep the salmon moist and prevent it from drying out.
Place the sealed foil packet on a baking sheet and put it in the preheated oven. Reheat for about 15-20 minutes, depending on the thickness of the salmon and the amount of veggies.
Alternatively, you can reheat the salmon and summer veggies in a steamer basket over simmering water. This gentle method will help preserve the moisture and texture of the dish. Steam for about 5-8 minutes, or until heated through.
If you're short on time, you can also reheat the salmon and veggies in the microwave. Transfer the contents of the foil packet to a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until warmed through. Be careful not to overheat, as this can cause the salmon to dry out and the veggies to become mushy.
Once heated through, carefully open the foil packet (be cautious of the hot steam) and transfer the salmon and summer veggies to a serving plate. Garnish with fresh herbs, such as thyme or oregano, and a sprinkle of lemon juice for a burst of freshness.
Enjoy your perfectly reheated salmon and summer veggies dish!

Interesting Trivia About Salmon and Summer Veggies

Salmon and summer veggies in foil recipe is a healthy and delicious way to enjoy a flavorful meal. It's a convenient and mess-free method of cooking, as the ingredients are wrapped in foil and baked in the oven. This cooking technique helps to lock in the flavors and juices, resulting in a moist and tender salmon dish with perfectly cooked vegetables. Additionally, cooking in foil helps to preserve the nutrients in the ingredients, making it a nutritious meal option. It's a versatile recipe that allows for customization with different herbs, spices, and vegetables, catering to individual preferences and dietary needs.

Budget-Friendly: Is This Salmon Recipe Economical?

The cost-effectiveness of this salmon and summer veggies in foil recipe largely depends on the availability and cost of the ingredients. Salmon can be a pricier option, but the use of seasonal zucchini, yellow squash, and tomatoes can balance the overall cost. The recipe's versatility and nutritional value make it a worthy investment, earning a solid 8/10 rating. The approximate cost for a household of four people would be around $30-$35, making it a reasonable choice for a wholesome and flavorful meal.

Is This Salmon and Veggie Foil Pack Recipe Healthy?

This salmon and summer veggies in foil recipe is a healthy and well-balanced meal. The dish is packed with nutrient-dense ingredients like salmon, zucchini, squash, and tomatoes. Salmon is an excellent source of omega-3 fatty acids, which are essential for heart and brain health. The vegetables provide fiber, vitamins, and minerals, making this a nutritious and satisfying meal.

The cooking method of baking the ingredients in foil packets helps to retain the nutrients and flavors of the food while keeping the preparation simple and clean-up minimal. The use of olive oil, lemon juice, and herbs adds depth to the dish without relying on unhealthy additives or excessive salt.

To make this recipe even healthier, consider the following suggestions:

Use wild-caught salmon instead of farm-raised for a higher quality and more sustainable option
Increase the variety of vegetables by adding bell peppers, asparagus, or mushrooms to boost the fiber and nutrient content
Experiment with different herbs and spices, such as dill, basil, or smoked paprika, to enhance the flavors without increasing the calorie count
Serve the foil packets with a side of quinoa, brown rice, or a fresh green salad to create a more substantial and well-rounded meal

Editor's Opinion on This Delicious Salmon and Veggie Foil Pack

This salmon and summer veggies in foil recipe is a delightful combination of fresh flavors and vibrant colors. The use of lemon juice, thyme, and oregano adds a refreshing and aromatic touch to the dish, complementing the natural flavors of the salmon and vegetables. The cooking method in foil helps to lock in moisture and infuse the ingredients with rich, savory flavors. It's a simple yet elegant dish that showcases the best of summer produce and is perfect for a light and healthy meal.

Enhance Your Salmon and Summer Veggies in Foil Recipe with These Unique Side Dishes:

Mashed Potatoes: Creamy mashed potatoes with garlic and chives

Grilled Asparagus: Tender grilled asparagus with a balsamic glaze

Fruit Salad: Refreshing fruit salad with a honey-lime dressing

Similar Recipes to Try If You Love This Dish

Grilled Vegetable Skewers: Marinate the vegetables in a flavorful herb and garlic mixture before threading them onto skewers and grilling to perfection.

Mango Salsa Chicken: Top grilled chicken with a refreshing and vibrant mango salsa for a burst of tropical flavor in every bite.

Creamy Tomato Basil Soup: Simmer ripe tomatoes and fresh basil in a creamy broth for a comforting and satisfying soup that's perfect for any time of year.

Berry Cobbler: Combine fresh berries with a buttery, golden brown cobbler topping for a delightful dessert that's best served warm with a scoop of vanilla ice cream.

Appetizer and Dessert Pairings for This Salmon Recipe

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cheese, herbs, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a crowd-pleasing starter for any gathering.

Bruschetta: Serve up a classic Italian appetizer with a twist by topping crispy slices of toasted bread with a vibrant mixture of diced tomatoes, fresh basil, garlic, and balsamic glaze. The combination of tangy tomatoes and aromatic herbs creates a burst of flavor in every bite, setting the stage for a memorable dining experience.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and decadent flavor will satisfy any sweet tooth.

Strawberry Cheesecake: Enjoy a velvety smooth and tangy strawberry cheesecake, topped with a vibrant strawberry compote and a drizzle of sweetened sour cream. The combination of creamy filling and fruity topping creates a delightful contrast of flavors and textures.

Why trust this Salmon and Summer Veggies in Foil Recipe:

This recipe guarantees a delicious and healthy meal, featuring fresh and flavorful salmon and an array of vibrant summer veggies. The combination of zucchini, yellow squash, and tomatoes provides a burst of color and nutrients. The use of olive oil and lemon juice enhances the natural flavors, while the aromatic blend of thyme, oregano, and marjoram adds depth to the dish. The foil cooking method ensures that the ingredients are perfectly cooked and infused with rich flavors. Trust in this recipe for a delightful and wholesome dining experience.

Share your thoughts and experiences with this delicious Salmon and Summer Veggies in Foil Recipe in the Recipe Sharing forum section.

FAQ:

What is the best way to tell if the salmon is cooked through?

The best way to check if the salmon is cooked through is to use a fork to gently flake the fish. If it easily flakes and appears opaque, then it is ready to be served.

Can I use different vegetables in this recipe?

Absolutely! You can customize the vegetables to your liking. Asparagus, bell peppers, or even thinly sliced potatoes would work well in this recipe.

Can I prepare this recipe ahead of time?

Yes, you can prepare the foil packets ahead of time and store them in the refrigerator until you are ready to bake them. This makes it a convenient option for meal prep or entertaining.

Can I grill the foil packets instead of baking them?

Yes, you can definitely grill the foil packets instead of baking them. Just place the prepared packets on a preheated grill and cook for about 15-20 minutes, or until the salmon is cooked through.

How can I prevent the vegetables from getting too soggy?

To prevent the vegetables from becoming too soggy, make sure to not overcook them. Additionally, you can try to cut the vegetables into uniform sizes to ensure even cooking.