Skinny Salmon And Vegetable Foil Pack Dinners Recipes

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SKINNY SALMON WITH MARJORAM-DIJON TOMATOES



Skinny Salmon with Marjoram-Dijon Tomatoes image

55% less sat fat • 53% less sodium than the original recipe. Create bistro-style salmon flavored with a warm tomato topper in just 30 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

One 1 1/4-pound fresh salmon fillet, about 1 inch thick
Nonstick cooking spray
1/8 teaspoon salt
6 fresh roma tomatoes, seeded and chopped (about 1 pound)
1 tablespoon white wine Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon salt
1 tablespoon Dijon-style mustard
1 tablespoon snipped fresh marjoram or oregano
Fresh oregano sprigs (optional)

Steps:

  • Thaw fish, if frozen. Preheat oven to 450°F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray. Rinse fish; pat dry. Cut fish into four serving-size portions. Sprinkle with 1/8 teaspoon salt. Place portions, skin sides up, in pan, tucking under any thin edges. Arrange tomatoes around salmon. Sprinkle tomatoes with Worcestershire sauce, pepper, and 1/8 teaspoon salt.
  • Bake uncovered for 12 to 16 minutes or until fish flakes easily when tested with a fork. Remove skin from fish; discard skin. Transfer fish to dinner plates. Stir mustard and marjoram into tomatoes. Serve tomato mixture with fish. If desired, garnish with oregano sprigs.

Nutrition Facts : Calories 260, Carbohydrate 1 g, Cholesterol 80 mg, Fat 3, Fiber 0 g, Protein 28 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg, Sugar 0 g, TransFat 0 g

SALMON FOIL-PACK DINNER



Salmon Foil-Pack Dinner image

You can make these easy salmon foil packets ahead of time or as a last minute dinner idea. Feel free to switch up the seasoning or vegetables to your liking. Perfect for the oven or the outdoor grill.

Provided by bd.weld

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 30m

Yield 1

Number Of Ingredients 7

2 sheets nonstick aluminum foil
1 small sweet potato, peeled and sliced into 1/4-inch slices
1 small zucchini, cut into 1/4-inch rounds
1 small yellow squash, cut into 1/4-inch rounds
1 ½ teaspoons smoky mesquite seasoning (such as Weber®)
1 (5 ounce) salmon fillet
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Set out 2 large squares of foil, nonstick side up, one on top of the other. Layer sweet potato, zucchini, and squash in the middle of the top sheet, seasoning each layer with mesquite seasoning. Place salmon filet on top. Fold over the foil to seal the packet tightly.
  • Bake in preheated oven until vegetables are tender and fish flakes easily with a fork, 20 to 25 minutes. Serve with lemon wedges.

Nutrition Facts : Calories 377.4 calories, Carbohydrate 40.4 g, Cholesterol 62.7 mg, Fat 9.1 g, Fiber 9.4 g, Protein 35.6 g, SaturatedFat 1.9 g, Sodium 1522 mg, Sugar 7.5 g

SKINNY SALMON AND VEGETABLE FOIL-PACK DINNERS



Skinny Salmon and Vegetable Foil-Pack Dinners image

64% less sat fat • 63% less sugar than the original recipe. Add fun to your fish by cooking it in self-contained foil packets with veggies and orange slices. A bonus: Clean-up is a breeze.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 12

1 pound fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick
2 cups thinly sliced fresh carrots
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
4 cloves garlic, thinly sliced
2 teaspoons finely shredded orange peel
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 teaspoons olive oil
2 medium oranges, thinly sliced
4 sprigs fresh oregano (optional)

Steps:

  • Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Cut into four serving-size pieces, if necessary. Set aside. In a small saucepan cook carrots, covered, in a small amount of boiling water for 2 minutes. Drain and set aside. Tear off four 24-inch pieces of 18-inch-wide heavy foil. Fold each in half to make four 18x12-inch pieces.
  • Preheat oven to 350°F. In a large bowl combine carrots, mushrooms, green onion, the 1 tablespoon oregano, garlic, orange peel, half of the salt, and half of the pepper; toss gently.
  • Divide vegetables among the four pieces of foil, placing vegetables in center of each piece. Place one piece of salmon on top of each portion of vegetables. Drizzle 1 teaspoon of the oil over each piece of salmon. Sprinkle each with remaining salt and pepper; top with orange slices and, if desired, a sprig of oregano. Bring together two opposite edges of foil and seal with a double fold. Fold remaining ends to completely enclose the food, allowing space for steam to build. Place the foil packets in a single layer on a baking pan.
  • Bake for 30 minutes or until carrots are tender and fish begins to flake when tested with a fork. Open packets carefully to allow steam to escape. Transfer the packets to individual plates.

Nutrition Facts : Calories 320, Carbohydrate 17 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g

BAKED SALMON FOIL PACKETS WITH VEGETABLES (+ GRILL OPTION!)



Baked Salmon Foil Packets With Vegetables (+ Grill Option!) image

Healthy salmon foil packets with vegetables in 25 minutes! Make delicious & EASY baked salmon foil packets in the oven or salmon foil packets on the grill.

Provided by Maya Krampf

Categories     Main Course

Time 25m

Number Of Ingredients 11

1.5 lbs Salmon ((cut into 4 6-oz fillets))
1/2 lb Asparagus ((trimmed, then cut in half))
10 oz Grape tomatoes
10 oz Zucchini ((sliced into half moons))
1/4 cup Olive oil
1/2 tsp Sea salt ((+ more for sprinkling))
1/4 tsp Black pepper ((+ more for sprinkling))
1/2 medium Lemon ((juiced and zested; about 1 tbsp juice and 1/2 tbsp zest))
2 cloves Garlic ((minced))
1 tbsp Fresh parsley ((chopped))
1 tbsp Fresh dill ((chopped))

Steps:

  • Preheat the oven to 400 degrees F (204 degrees C), or preheat the grill to medium.
  • Lay out 4 large squares of foil (at least 12x12 inches (30x30 cm)). Place a salmon fillet in the center of each piece of foil. Divide the veggies evenly among the foil around the salmon.
  • In a small bowl, whisk together the olive oil, sea salt, black pepper, lemon juice, lemon zest, minced garlic, parsley and dill.
  • Use about half of the oil mixture to brush the salmon, getting most of the garlic onto the salmon. Pour the remaining oil mixture evenly over the veggies. Lightly sprinkle more salt and pepper over the salmon and veggies.
  • Fold the foil over and seal shut to form packets. Place onto a baking sheet.
  • Bake for about 15-20 minutes, or grill (covered) for 13-18 minutes, until the salmon flakes easily with a fork or is done to your liking.

Nutrition Facts : Calories 400 kcal, Carbohydrate 8 g, Protein 36 g, Fat 24 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 376 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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