Wild Salmon and Veggies cooked in a foil packet

Wild Salmon and Veggies in Foil Packets

Make a healthy dinner of baked or grilled salmon and veggies in foil packets in less than 30 minutes!
Course Entrées/Main Dish
Cuisine American, West Coast
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 422kcal
Author Flavour & Savour



  • 4 5 oz salmon fillets
  • 1 tsp olive oil extra virgin
  • 2 cups zucchini chopped
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes
  • 2 green onions thinly sliced
  • 4 sprigs fresh dill
  • 4 sprigs fresh thyme
  • 1 large lemon sliced

Lemon Garlic Marinade

  • 1/3 cup olive oil extra virgin
  • 4 tbsp lemon juice freshly squeezed
  • 4 cloves garlic finely minced


  • Remove salmon from the fridge to allow it to come to room temperature while you prepare the vegetables.
  • Heat the grill or oven to 400°F.
  • Cut four foil sheets, 12 inches by 18 inches. If desired, line with slightly smaller pieces of parchment paper.
  • Combine marinade ingredients and set aside.
  • Chop vegetables into uniformly-sized pieces so they will be cooked at the same time.
  • Toss with the marinade.
    Preparing vegetables for cooking in foil
  • Pat salmon fillets dry. Brush or spray the foil or parchment paper with olive oil, and rub the fillets on both sides with oil. Sprinkle with a little salt and pepper. Place skin side down, one on each of the four packages. Tuck a sprig of fresh dill underneath each and top with a slice or two of lemon.
    Preparing salmon for grilling in foil packets
  • Arrange the vegetables beside the salmon fillets in each package and drizzle with any extra marinade left in the bowl. Divide the chopped green onions evenly among the 4 packages.
    Preparing vegetables and salmon to cook in foil
  • Fold the sides of the foil together, creating a small tent to allow air to circulate, then fold the ends over to seal. Slide the packets on to a baking sheet to transfer to the grill or oven.
  • Place the foil packets on the grill, close the lid and cook for 12- 18 minutes depending on the thickness of the fillets and the temperature of your grill. If baking in the oven, you may wish to leave them on a baking sheet. Check for doneness by poking the thickest part with a knife. If it flakes easily, or has reached an internal temperature of 140°F to 145°F measured with an oven thermometer, it's done. Some people like to remove it from the heat while it is still a little translucent in the center. It will continue to cook a little in its own heat while you allow it to rest for a few minutes.
    Broccoli florets should be fork tender.
    Wild Salmon and Veggies cooked in a foil packet


Calories: 422kcal | Carbohydrates: 12g | Protein: 31g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 78mg | Sodium: 89mg | Potassium: 1163mg | Fiber: 3g | Sugar: 4g | Vitamin A: 769IU | Vitamin C: 84mg | Calcium: 73mg | Iron: 3mg