Salmon and Summer Veggies in Foil

06.23.2015

Salmon and Summer Veggies in Foil | Cooking Classy

You can never have too many salmon recipes, right? I could eat salmon every day, so now if only they could sell it for the same price as chicken. I have been trying to eat more fish lately, and salmon is definitely my favorite type of fish so it’s almost always my go to choice. I should expand my horizon and broaden my palate and cook with different types of fish like swordfish or tuna, but salmon is just my favorite so I don’t venture out much. Plus I’ve finally gotten my kids to love it.

This salmon is packed with flavor, full of nutritious ingredients, it’s easy to make and clean up is a breeze! I love cooking with ingredients that are in season and we all know this summer everyone will be overflowing with an abundance of zucchini, squash and fresh from the vine tomatoes so why not make a dish that combines all of those? In the past I’ve always thought tomatoes and salmon were such a strange combo (who knows why), then I finally got over that and tried it and I totally love it, as long as things are seasoned right. This is like an Italian spin on salmon in foil and you are totally going to love it! My picky 4 year old couldn’t get enough of it!
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Salmon and Summer Veggies in Foil

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 servings

Salmon and Summer Veggies in Foil

Ingredients

  • 4 (5 - 6 oz) skinless salmon fillets
  • 2 small zucchini (13 oz) sliced into half moons
  • 2 small yellow squash (13 oz) sliced into half moons
  • 2 shallots, 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)
  • 1 clove garlic, minced
  • 2 1/2 Tbsp olive oil, divided
  • Salt and freshly ground black pepper
  • 1 1/2 Tbsp fresh lemon juice
  • 2 large Roma tomatoes, diced
  • 1 Tbsp chopped fresh thyme (or 1 tsp dried)
  • 3/4 tsp dried oregano
  • 1/2 tsp dried marjoram

Directions

  • Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  • Toss zucchini, squash, sliced shallot and garlic together with 1 Tbsp olive oil. Season with salt and pepper to taste and divide among 4 sheets of foil, placing veggies in center of foil.
  • Brush salmon fillets with 1 Tbsp of the olive oil, season bottom side with salt and pepper then place one fillet over each layer of veggies on foil. Drizzle lemon juice over salmon and season top with salt and pepper.
  • Toss together tomatoes, remaining diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil and season lightly with salt and pepper. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal. Place on a rimmed baking sheet and bake in preheated oven until salmon has cooked through, about 25 - 30 minutes (cook time may vary based on thickness of salmon fillets). Carefully open foil packets and serve warm.
  • Recipe source: inspired by Giada de Laurentiis and my other salmon recipe
http://www.cookingclassy.com/2015/06/salmon-and-summer-veggies-in-foil/

 

39 comments

  • Sammie: Mmmm delicious. Totally agree with you, Salmon prices have increased massively, such a shame. This dish looks amazing though, I love the sweetness of summer courgettes, especially the yellow ones. Sammie June 23, 2015 at 11:06am Reply

  • Kelly: This looks aweseome! It reminds me of a Mexican dish I learned from my mother in law to cook for my husband. It has chicken, zuchhini, squash, and diced tomatoes (rotel) and is served over Mexican rice. I love your blog and your recipes. They make my family happy! June 23, 2015 at 5:47pm Reply

  • Cathleen @ A Taste Of Madness: I agree: you can never have too many salmon recipes! Although I have made none. Need to buy salmon soon! June 24, 2015 at 8:36am Reply

  • Shawn @ I Wash You Dry: I can’t resist salmon. :) This is a great way to cook it so it doesn’t dry out. Now I just have to go buy it! June 24, 2015 at 3:59pm Reply

  • Midnite Baker: Love foil recipes, especially with the 4th around the corner and hungry mouths around the table. Thanks for sharing. M June 25, 2015 at 12:45am Reply

  • nitoshia fletcher: Looks delicious!
    I plan on going camping soon and thought it would be a great dinner idea , but I won’t have an oven. Could I possibly cook this on a grill? June 30, 2015 at 11:37am Reply

    • Jaclyn: Yes this should also work great cooked on a grill. June 30, 2015 at 12:53pm Reply

      • nitoshia fletcher: Awesome thanks! Definitely going to try this! June 30, 2015 at 12:57pm Reply

  • Bridgette: Would this be possible to prep ahead of time for the week? July 5, 2015 at 9:47am Reply

    • Jaclyn: I wouldn’t recommend it with these. July 6, 2015 at 11:34pm Reply

  • Stephanie: Would it be a bad idea to leave the skin on the salmon while cooking? July 5, 2015 at 6:03pm Reply

    • Jaclyn: I wouldn’t recommend it just because you’ll be laying it over the veggies so the scales might end up on them if you don’t skin it. July 5, 2015 at 6:55pm Reply

  • Elyse: Sounds delish. I love salmon but my husband doesn’t. Is there another fish (preferably white) you would recommend as a substitute? July 6, 2015 at 8:31am Reply

    • Jaclyn: I think cod would be a good white fish sub. I’d cut the veggies somewhat thin though so they cook through by the time the cod has. It should be done around 15 minutes. July 9, 2015 at 12:01am Reply

  • Munira: it’s looks so yummy . I love it. July 17, 2015 at 1:53am Reply

  • Katherine: Made this tonight! Yummy!!!! July 27, 2015 at 4:25pm Reply

  • Nita: I tried this at home and it was a big hit, the whole family loved it! Thank you for the recipe! July 30, 2015 at 10:29pm Reply

    • Jaclyn: Thanks for your review Nita! I’m happy to hear your family loved it! July 30, 2015 at 11:32pm Reply

  • Jessica: Are the veggies all cooked through? August 1, 2015 at 12:51pm Reply

    • Jaclyn: Yes mine were all cooked through by the time the salmon had cooked through. August 5, 2015 at 10:34pm Reply

  • Stephanie: This recipe looks amazing! When I saw this @ Affimity, I knew I had to save it right away. The Salmon can get pricy, but I can see myself making this for my family – my husband loves fish! Thanks for the awesome recipe! August 2, 2015 at 4:24pm Reply

  • Meghan: Just made this for dinner and it was great! Will make Again! August 2, 2015 at 6:30pm Reply

  • Andrea: I have a freezer full of Alaskan fish (salmon, Halibut, all that) and I’m currently thawing the halibut. Do you think the recipe cook time would be about the same for a few thick fillets of this fish instead of the salmon? Thank you so much for this recipe. I cannot wait to eat dinner tonight ;) August 3, 2015 at 5:49pm Reply

    • Jaclyn: My salmon was about an inch thick so if it’s a little thicker you may just need to add a little more time. Hope you love it! August 3, 2015 at 7:28pm Reply

  • Barbara: Excellent recipe. Will be making again soon. Thanks! January 10, 2016 at 5:57pm Reply

  • Lena | Lena Talks Beauty: I made this tonight with a slight variation, no squash because we don’t seem to have that in New Zealand. It was delicious, thank you! January 12, 2016 at 11:17pm Reply

  • Felicia: Do you pre-thraw the salmon? March 13, 2016 at 10:59am Reply

    • Jaclyn: If frozen then yes definitely. There should be thawing instructions on the package (unless you froze it yourself). March 16, 2016 at 8:36pm Reply

  • cindy Means: I am baffled by the nutritional analysis of this recipe. Where are 9 grams of sugar per serving. Where are 21 grams of carbohydrate per serving. Squash is one of the lowest carb veggies, and only 1/2 roma and shallot per serving. ???? March 17, 2016 at 10:19am Reply

  • Uzma: Absolutely delish. Made it for my family and kids devoured it. Easy to make and a fun creative way to present a healthy meal. May 5, 2016 at 6:22pm Reply

  • Karolina: Do you think this recipe could be tried on the grill? If so, how long would you recommend grilling it? Now that summer is beginning again I’d love to try this outside! May 10, 2016 at 7:41am Reply

  • Nena: This recipe looks fabulous. However, at one point you caution every one about using aluminum foil on the grill (I totally agree), then you provide a foil recipe with the comment about easygoing cleanup. I would have loved to see an alternative offered. Like using a cast iron grill with a cover of some sort. I have a round cast iron flat grill, as well as a rectangular one. I think the round one could be easily covered by one of my Revere stainless steel bowls.

    We have got to stop using aluminum foil. I recently bought a clay garlic baker to use in place of the frequently mentioned ‘wrap in aluminum foil’. May 27, 2016 at 2:03pm Reply

  • Kim: Thanks for sharing. I’ve made Giada’s recipe several times (in parchment paper, not foil) and it never occurred to me to add summer squash.
    Great idea!!! June 2, 2016 at 10:38am Reply

  • Kristen: Do you know the nutritional information on this? Specifically calories and carbs? Thanks! July 5, 2016 at 6:18pm Reply

  • nicole: ça a l air super bon mais est ce que quelqu un a la recette en français SVP ? August 16, 2016 at 2:13am Reply

    • first: je peut le rendre-vous, mais ecrivez moi a l’addres “socialist@mail.com” e poser le demande. merci, michel September 2, 2016 at 7:36am Reply

  • NiNi: OMGggg this was amazing! Brought it to work for lunch and all my coworkers came to the table with forks asking to try it. It was definitely a hit! Keeping this recipe in rotation. August 16, 2016 at 12:31pm Reply

    • Jaclyn: So glad you liked it Nini! August 18, 2016 at 3:38pm Reply

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