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Salmon and Zucchini Foil Packets Recipe

Tender salmon and zucchini baked in foil with garlic, herbs, and lemon for a light, fuss-free dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Salmon fillets vegan alternative: marinated tofu or carrot lox: 4 (6 oz each)
  • Zucchini: 2 medium sliced into rounds
  • Olive oil: 3 tbsp
  • Garlic: 3 cloves minced
  • Lemon: 1 thinly sliced
  • Fresh dill: 2 tbsp chopped
  • Salt: ½ tsp
  • Black pepper: ½ tsp

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Cut 4 foil sheets large enough to wrap salmon and veggies.
  3. Place zucchini slices in center of each foil sheet.
  4. Top with salmon fillet (or vegan substitute).
  5. Drizzle with olive oil and scatter garlic over top.
  6. Add lemon slices and sprinkle dill, salt, and pepper.
  7. Fold foil tightly into packets, sealing edges.
  8. Place packets on baking sheet and bake for 20 minutes.
  9. Remove, carefully open packets, and serve warm.

Notes

Nutritional Values (per serving)

  • Calories: 340
  • Total Fat: 18g
  • Saturated Fat: 3g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 34g

Vitamins and Minerals (per serving)

  • Vitamin D: 90%
  • Vitamin B12: 75%
  • Potassium: 20%
  • Calcium: 6%
  • Iron: 8%

Additional Notes/Tips

  • Add cherry tomatoes for color and extra sweetness.
  • Swap dill for parsley if you prefer a milder herb.
  • Serve with quinoa or rice for a complete meal.