Salmon and Summer Veggies...Salmon and Summer Veggies in Foil

Name: Salmon and Summer Veggies in Foil
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 4 Persons
Ingredients: 1/2 tsp dried marjoram; 1 Tbsp chopped fresh thyme (or 1 tsp dried); 1 clove garlic , minced; 1 1/2 Tbsp fresh lemon juice; 2 1/2 Tbsp olive oil , divided; 3/4 tsp dried oregano; 2 large Roma tomatoes , diced; 4 (5 - 6 oz) skinless salmon fillets; Salt and freshly ground black pepper; 2 shallots , 1 thinly sliced and 1 chopped (there are usually two in a whole shallot); 2 small yellow squash (13 oz) sliced into half moons; 2 small zucchini (13 oz) sliced into half moons

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Cuisine

International

👥

Servings

4 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Salmon and Summer Veggies in Foil takes approximately 45 minutes from beginning to end. This recipe serves 4. This main course has 329 calories, 31g of protein, and 18g of fat per serving. For $4.31 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. It is brought to you by Cooking Classy. The Fourth Of July will be even more special with this recipe. Head to the store and pick up zucchini, salt and pepper, lemon juice, and a few other things to make it today. 3660 people were glad they tried this recipe. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is outstanding. If you like this recipe, take a look at these similar recipes: Salmon and Summer Veggies in Foil, Salmon and Summer Veggies in Foil, and Salmon and Summer Veggies in Foil.

DeliciousTastyWell Prepared

Ingredients

•1/2 tsp dried marjoram

•1 Tbsp chopped fresh thyme (or 1 tsp dried)

•1 clove garlic , minced

•1 1/2 Tbsp fresh lemon juice

•2 1/2 Tbsp olive oil , divided

•3/4 tsp dried oregano

•2 large Roma tomatoes , diced

•4 (5 - 6 oz) skinless salmon fillets

•Salt and freshly ground black pepper

•2 shallots , 1 thinly sliced and 1 chopped (there are usually two in a whole shallot)

•2 small yellow squash (13 oz) sliced into half moons

•2 small zucchini (13 oz) sliced into half moons

Cooking Instructions

01
Preheat oven to 400 degrees.
02
Cut 4 sheets of aluminum foil into 17-inch lengths.
03
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.
04
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.
05
Drizzle lemon juice over salmon and season top with salt and pepper.
06
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.
07
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.
08
Recipe source: inspired by Giada de Laurentiis and my other salmon recipe

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023