Description
This Summer Veggie Salmon Foil Packets recipe offers a delicious and healthy way to enjoy fresh seasonal vegetables and tender salmon fillets cooked together in one convenient foil pouch. Perfect for grilling or oven baking, the salmon is seasoned with a savory butter-herb mixture, combined with sweet corn, red pepper, zucchini, and asparagus for a colorful and flavorful meal that’s quick to prepare and easy to clean up.
Ingredients
Scale
Vegetables
- 1 large ear corn, kernels shaved off (or 1 cup canned or frozen corn)
- 1 large red pepper, cored and diced into 1-inch pieces
- 1 medium zucchini, thinly sliced
- 1 pound thin asparagus spears, trimmed and cut in half
- 4 tablespoons chopped parsley, divided
Seasoning and Protein
- 1 tablespoon olive oil
- Salt, to taste
- Ground black pepper, to taste
- 4 (6-ounce) salmon fillets
- 4 tablespoons butter, softened
- ½ teaspoon garlic powder
- 1 teaspoon lemon juice
Instructions
- Preheat and Prepare Foil: Preheat the grill or oven to 425°F. Lay out 4 large pieces of aluminum foil, each about 18 to 20 inches long, on the counter to prepare for assembling the packets.
- Mix Vegetables: In a large bowl, toss the corn kernels, diced red pepper, sliced zucchini, and halved asparagus with olive oil, 1 tablespoon of chopped parsley, salt, and pepper. Divide the vegetable mixture evenly among the centers of the foil pieces.
- Season and Add Salmon: Lightly season each salmon fillet with salt and black pepper. Place one fillet on top of the vegetables on each foil piece.
- Prepare Seasoned Butter: In a small bowl, mash the softened butter with the remaining 3 tablespoons of chopped parsley, garlic powder, salt, pepper, and lemon juice until combined. Dot the seasoned butter evenly over each salmon fillet.
- Seal the Foil Packets: Fold up the sides of the foil to form a bowl shape, then fold down and crimp the longer sides, followed by the shorter sides to fully seal each pouch. Ensure the packets are tightly sealed to prevent leaks during cooking.
- Cook the Packets: Place the foil packets on the grill or in the oven and cook for about 20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Notes
- Using fresh corn will provide the best texture and flavor, but canned or frozen corn works well too.
- For a stovetop version, these packets can also be cooked in a covered skillet over medium heat for 20-25 minutes.
- Be sure to seal the foil packets very tightly to avoid any juices leaking during cooking.
- Leftover cooked salmon and vegetables can be refrigerated and enjoyed within 2 days.
- Feel free to customize veggies based on seasonality and preferences, like adding cherry tomatoes or sliced mushrooms.
