Are you looking for a super simple and healthy dinner idea? Try this salmon asparagus packet, which can be prepared in less than 30 minutes. Slice the asparagus, bell pepper and tomato ahead of time and store in a large Ziploc® Brand Container to speed up the prep time. There are several ways to cook this recipe. Personally, I love to cook on the outdoor grill, but you can also cook indoors in your oven. Feel free to substitute any of your favorite vegetables or herbs and to sprinkle a tablespoon of shredded Parmesan or crumbled feta cheese over the top to make this recipe your own. You can also substitute thin white fish fillets for the salmon. Serve with a salad and rice, and dinner will be a snap!
Salmon Asparagus Packets
Prep: 10 minutes
Cook: 13 minutes
Yield: 4 servings
1 pound salmon fillets, cut into 4 pieces
1/4 cup vinaigrette dressing
1 tablespoon fresh lemon juice
10 spears asparagus, stemmed and cut in half
1/2 small red bell pepper, seeded and chopped
1/2 yellow red bell pepper, seeded and chopped
1 large tomato, chopped
Preheat grill to medium-high or the oven to 425° F.
Cut four large pieces of heavy-duty aluminum foil and spray with cooking spray. Lay salmon pieces, skin-side down, into middle of the foil.
In a small bowl, vigorously mix the vinaigrette and lemon juice. Then, evenly distribute the mixture over the salmon fillets, setting a small amount (approximately 1 tablespoon) aside.
Layer asparagus, peppers, and tomato over the salmon and drizzle with the remaining mixture. Bring the long sides of aluminum foil together and seal the top and sides of the packet.
Place the foil packet directly onto the grill and cover. Grill the packets for 11 to 13 minutes, or until salmon flakes easily with a fork. If using the oven, place packets on a large baking sheet and bake for 13 minutes or until fish flakes easily with a fork.
Carefully remove packets from grill or oven and open. Serve immediately.
What else can you cook using foil packets?
Photo courtesy of Alison Lewis.