Best 4 Skinny Salmon And Vegetable Foil Pack Dinners Recipes

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Craving a flavorful and healthy meal without the hassle of cleanup? Look no further than these incredible Skinny Salmon and Vegetable Foil Pack Dinners! Bursting with vibrant flavors, tender textures, and essential nutrients, these delightful recipes are sure to tantalize your taste buds and leave you feeling satisfied. Each foil pack is a culinary masterpiece, featuring succulent salmon fillets, crisp vegetables, and aromatic herbs, all enveloped in a savory broth that infuses every bite with delectable goodness. Prepare to embark on a culinary journey with these easy-to-follow recipes that promise a symphony of flavors and a guilt-free dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

FOIL-PACKET SALMON WITH MUSHROOMS AND SPINACH



Foil-Packet Salmon with Mushrooms and Spinach image

Foil-pack dinners are a convenient way to quickly create a flavorful dish with practically no cleanup. In this foil-pack, the salmon and vegetables are simply cooked, then finished with a bright, assertive ginger-scallion butter.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups thinly sliced shiitake mushroom caps
4 cups baby spinach
Kosher salt and freshly ground pepper
4 6-ounce skinless salmon fillets
Extra-virgin olive oil, for drizzling
1/4 cup dry white wine (or use water)
4 tablespoons unsalted butter, at room temperature
3 scallions, sliced
2 teaspoons grated fresh ginger
1/2 teaspoon toasted sesame oil

Steps:

  • Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam.
  • Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450˚ F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes.
  • Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter.

SALMON VEGGIE PACKETS



Salmon Veggie Packets image

I feel the spirit of Julia Child when I make lemon-pepper salmon en papillote (in parchment). It's the first French recipe I learned, and the delightful little packages are family-friendly. -Renee Greene, New York, NY

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 tablespoons white wine
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium sweet yellow peppers, julienned
2 cups fresh sugar snap peas, trimmed
SALMON:
2 tablespoons white wine
1 tablespoon olive oil
1 tablespoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
4 salmon fillets (6 ounces each)
1 medium lemon, halved

Steps:

  • Preheat oven to 400°. Cut four 18x15-in. pieces of parchment paper or heavy-duty foil: fold each crosswise in half, forming a crease. In a large bowl, mix wine, oil, salt and pepper. Add vegetables and toss to coat., In a small bowl, mix the first five salmon ingredients. To assemble, lay open one piece of parchment paper; place a salmon fillet on one side. Drizzle with 2 teaspoons wine mixture; top with one-fourth of the vegetables., Fold paper over fish and vegetables; fold the open ends two times to seal. Repeat with remaining packets. Place on baking sheets., Bake until fish just begins to flake easily with a fork, 12-16 minutes, opening packets carefully to allow steam to escape., To serve, squeeze lemon juice over vegetables.

Nutrition Facts : Calories 400 calories, Fat 23g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 535mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 3g fiber), Protein 32g protein. Diabetic Exchanges

Tips:

  • Choose the freshest salmon possible. Fresh salmon will have a bright pink color and a mild, slightly briny smell. Avoid salmon that is dull in color or has a strong, fishy smell.
  • Use a variety of vegetables. This recipe is a great way to use up leftover vegetables, or to add more vegetables to your diet. Some good options include broccoli, carrots, zucchini, and bell peppers.
  • Season the salmon and vegetables well. Salt, pepper, and garlic powder are all good basic seasonings. You can also add other herbs and spices, such as dill, lemon pepper, or Old Bay seasoning.
  • Wrap the foil packets tightly. This will help to keep the salmon and vegetables moist and flavorful. If you are using a thicker piece of salmon, you may need to double-wrap the foil packets.
  • Cook the salmon and vegetables until they are cooked through. The salmon should be opaque and flake easily with a fork. The vegetables should be tender but still have a bit of a crunch.

Conclusion:

Skinny salmon and vegetable foil pack dinners are a healthy and delicious way to enjoy salmon. They are easy to make and can be tailored to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a special occasion dinner, skinny salmon and vegetable foil pack dinners are a great option.

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