Salmon and Summer Veggies in Foil

06.23.2015

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.

Salmon and Summer Veggies in Foil | Cooking Classy

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!
Salmon and Summer Veggies in Foil | Cooking Classy Salmon and Summer Veggies in Foil | Cooking Classy Salmon and Summer Veggies in Foil | Cooking ClassySalmon and Summer Veggies in Foil | Cooking Classy Salmon and Summer Veggies in Foil | Cooking ClassySalmon and Summer Veggies in Foil | Cooking Classy

Print

Salmon and Summer Veggies in Foil

5 from 1 vote

This Delicious salmon recipe is cooked in foil with zucchini, squash, tomatoes and fresh herbs.

Course: Main Course
Cuisine: Italian
Keyword: baked salmon, salmon recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 370 kcal
Author: Jaclyn

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

Instructions

  1. Preheat oven to 400 degrees. Cut 4 sheets of aluminum foil into 17-inch lengths.
  2. 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.
  3. 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.
  4. 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.
  5. Divide tomato mixture over salmon fillets. Wrap sides of foil inward then fold up ends to seal.
  6. 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.
  7. Recipe source: inspired by Giada de Laurentiis and my other salmon recipe
Nutrition Facts
Salmon and Summer Veggies in Foil
Amount Per Serving
Calories 370 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 3g 15%
Cholesterol 93mg 31%
Sodium 88mg 4%
Potassium 1471mg 42%
Total Carbohydrates 10g 3%
Dietary Fiber 3g 12%
Sugars 6g
Protein 36g 72%
Vitamin A 16%
Vitamin C 54.1%
Calcium 6.9%
Iron 15.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

62 comments

  • 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

    • Donna: I always leave the skin on. Never had a problem. April 21, 2018 at 12:31pm 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

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

    • Jaclyn: Thanks Sammie! June 23, 2015 at 11:25am Reply

Add your comment:

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d