Description
Restaurant-style salmon packets with zucchini and asparagus in a self-basting foil wrap. Packed with omega-3s and citrusy herbs, this easy weeknight dish delivers moist, flavorful salmon with vibrant vegetables.
Ingredients
4 (6 oz) skin-on wild-caught salmon fillets
1 large lemon, wedged and juiced
12 asparagus stalks, bottom 2 inches peeled
2 medium zucchinis, thinly sliced
3 tbsp extra virgin olive oil
4 garlic cloves, minced
1 tbsp fresh dill, chopped
1 tsp salt
½ tsp freshly ground black pepper
Instructions
Preheat grill to 375°F (190°C) using covered direct heat zones
Prepare 8×8 inch heavy-duty foil sheets, lightly greased if desired
Cut zucchini into 1/8-inch slices and trim asparagus to uniform length
Place salmon fillet (skin-side down) on foil, arranging veggies around it
Drizzle oil over all ingredients, sprinkling garlic, dill, salt, and pepper
Add lemon wedges and 1 tbsp lemon juice directly over fish fillets
Fold foil into sealed packets with small vent
Grill packets for 18-20 minutes, then carefully open and serve in foil
Notes
Use parchment-lined BBQ paper for easier cleanup
Salmon is done when it flakes with a fork and reaches 145°F internally
Customize with bell peppers or carrots for varied vegetables
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg