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Entrees

Salmon and Veggie Foil Packets
Ingredients
These foil packets make dinner simple and flavorful, baking salmon and veggies all in one go. Adding a slice of quick homemade herb butter over the fish brings a burst of freshness.
1 sprig rosemary
4 sprigs thyme
2 Tbsp. parsley leaves
3 Tbsp. unsalted butter, room temperature
1 lemon
1 (16-oz.) package frozen California blend vegetables, thawed
1 small zucchini, thinly sliced (about 1 1/2 cups)
1/4 cup white wine
1 lb. salmon fillet
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Salmon and Veggie Foil Packets

Salmon and Veggie Foil Packets

Salmon and Veggie Foil Packets
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:24 minutes
directions
Preheat oven to 425 degrees F. Finely mince rosemary, thyme and parsley. Add herbs to a bowl with butter. Into bowl, grate 1 teaspoon zest from lemon. Season with salt and pepper. Mash with a fork until combined.
Transfer butter mixture to a parchment sheet. Roll and shape into a log, twisting the ends to seal. Freeze 10 minutes.
Meanwhile, cut 2 (18") pieces of foil. Fold the edges of the foil to create 2 baskets. Divide the vegetables, zucchini and wine between the packets. Cut salmon into 2 pieces, placing on top of vegetables. Season with salt and pepper.
Top each fillet with a slice of compound butter. Seal packets tightly and place on a baking sheet. Bake until salmon is fully cooked, 20 to 24 minutes. Allow fish to cool slightly before opening. If desired, cut lemon into wedges to garnish.
Source: Hannaford fresh Magazine, May June 2025
 
 
 
 
 
 
 
 
 
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