Salmon Foil Packets

Making Salmon Foil Packets

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Tear off four sheets of foil, each about 40 cm long, and set them on a work surface.

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2. Divide the zucchini, tomatoes and onion among the sheets and drizzle with half the oil. Season with half the salt and pepper.

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3. Lay a salmon fillet on each pile. Top with the garlic, oregano, lemon slices, the remaining salt and pepper, the remaining oil and the lemon juice.

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4. Fold the foil over the salmon and crimp the edges to seal each packet, leaving a little air inside. Set the packets on a baking tray.

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5. Bake for 18 to 20 minutes, until the salmon flakes easily. Open the packets carefully, since the steam is hot, and scatter with the parsley.

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Small Things That Help

• Use heavy-duty foil, or double a thin sheet, so the packet does not split at the folds.
• If the zucchini is thick, slice it thinner so it softens in the same time as the fish.
• Check one packet at 18 minutes; the salmon should flake easily with a fork.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Salmon Foil Packets

• A green salad
• Cauliflower rice
• Steamed broccoli

Storing & Reheating Salmon Foil Packets

Keeps in the fridge for up to 2 days. Eat it cold over salad leaves or reheat gently.

Salmon Foil Packets: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.