Mediterranean Salmon Foil Packets
This Mediterranean Salmon features tender and flakey salmon paired with a medley of vibrant vegetables, aromatic herbs, all drizzled with olive oil, creating a dish that bursts with fresh and wholesome Mediterranean-inspired flavors.
Ingredients
- heavy duty foil , plus parchment paper if preferred
- 4 6 oz skinless, salmon fillets
- 2 Tablespoons olive oil divided
- sea salt and black pepper to taste
- 1 cup canned or cooked lentils , rinsed and drained - optional for added fiber and protein. Omit if preferred.
- 1 cup sliced zucchini and/or yellow squash
- 1/2 cup chopped red bell peppers
- 1/3 cup grape tomatoes halved
- 1/2 pound shrimp , peeled and deveined. Optional for extra protein. Omit if preferred.
- 2 garlic cloves minced
- 1 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- ¼ cup freshly chopped parsley for garnish
- lemon wedges for serving
Instructions
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Preheat grill to medium-high heat or the oven to 425 degrees F.
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Cut four 18 x 12-inch squares of foil* and layout on a flat surface.
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Place one salmon in the middle of each piece of foil. Season with salt and pepper and drizzle with 1 tablespoon of olive oil.
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In a large bowl, combine the lentils, vegetables, shrimp with garlic, olive oil, salt, pepper, and dried herbs.
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Toss to coat then divide evenly into each foil packet, arranging them around the salmon. Top salmon with 1 or 2 tomato halves rubbing some seasoning on the salmon.
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Fold the foil bringing all sides together and close off the packets.
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If cooking on the grill
: Place foil packets onto grill and grill for 6 minutes, then flip over and grill for an additional 4-6 minutes (depending on the thickness of the salmon) or until salmon is flaky and shrimp is opaque and pink.
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Remove from the grill and carefully open the foil packets.
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If cooking in the oven
: Place foil packets on a baking sheet and cook for 15-20 minutes (rotating tray once) or until salmon is flaky and shrimp is opaque and pink. Time varies depending on the thickness of the salmon. Remove baking sheet from oven.
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Carefully open packets. Serve warm with a splash of lemon and top with chopped parsley.
Recipe Video
Recipe Notes
*if you prefer using parchment paper instead - you can also cut four 18 x 12 inch parchment paper squares and place them on top of the foil and place the salmon and vegetables on the parchment paper. Then double wrap the packets with the foil layer on the outside.