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Salmon and Vegetable Foil Packets Recipe
Original recipe: 4 servings · Prep: 15 min · Cook: 20 min · Total: 35 min
By PowerProteinPlates Editorial TeamPublished Apr 30, 2026 | Updated Oct 19, 2026
American
35 mins
meal-prep-friendlyeasy-recipesgluten-freewhole-foods
Salmon fillets baked in foil with zucchini, bell pepper, tomato, onion and lemon.
Prep
15 min
Cook
20 min
Total
35 min
Servings
4
Difficulty
easy
Cuisine
American
Ingredients
Servings
4
- 4 salmon fillets (about 6 oz each), skin on
- 2 medium zucchini, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
- 4 lemon slices (for garnish)
- Fresh parsley or dill, chopped (optional)
Instructions
-
Preheat the oven to 400°F (200°C).
-
Cut four large pieces of aluminum foil, about 12x12 inches each, and lay them flat on your workspace.
-
In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, dried basil, salt, and freshly ground black pepper.
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Place one salmon fillet in the center of each foil sheet.
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Evenly distribute the zucchini, red bell pepper, cherry tomatoes, and red onion around and on top of each salmon fillet.
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Drizzle the prepared olive oil and herb mixture over the salmon and vegetables evenly.
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Place a lemon slice on each salmon fillet for added flavor and garnish.
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Fold the foil over the salmon and vegetables, sealing tightly to lock in steam during cooking.
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Arrange the foil packets on a baking sheet and bake for 18-20 minutes, or until salmon flakes easily with a fork and vegetables are tender. Check the thickest part reaches 145 F (63 C).
-
Carefully open the foil packets, watching out for hot steam, then garnish with fresh parsley or dill if desired.
-
Serve immediately or let cool and store in airtight containers for convenient meal prep.
Storage
Refrigerate cooked leftovers promptly in covered containers for up to 4 days. Reheat to 165 F (74 C).
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