Wrapping fish and vegetables in a foil packet is a quick, easy way to cook your fish and vegetables together. This cooking method sure saves a lot of time! I used wild-caught salmon, but you could also use trout, arctic char, or any other type of fatty, “meaty” fish.
You can definitely substitute farm-raised salmon for the wild-caught stuff, but bear in mind that it’s going to have a big impact on fat content and calorie-count.
I served this salmon with a side of Parmesan Garlic Mashed Potatoes. They were awesome mashed potatoes! Flavorful and creamy without much fat or added salt!
Foil Packet Salmon
Servings: 4
Calories: 186kcal
Ingredients
- 1 pound wild-caught salmon
- 2 medium carrots (sliced into circles)
- 1 leek (white parts, sliced crosswise)
- 2 tablespoon fresh tarragon (or ½ tablespoon dried)
- 4 lemon slices
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat the oven to 425 °F.
- Cut up the vegetables and arrange the carrots on four 12-inch squares of aluminum foil
- Rinse the salmon and pat it dry. Cut into 4 pieces, and lay each piece on top of the carrots.
- Arrange the leeks and tarragon on top of the fish.
- Sprinkle salt and pepper over the leeks and tarragon
- Arrange the lemon slices on top
- Wrap up the foil, crimping the edges to make a tight packet.
- Pop it in the oven for about 15 minutes, until the salmon's internal temperature is 165 °F
