I used to think cooking fish was a whole production—special pans, exact temperatures, and way too much stress. But then I discovered foil packet meals, and let me tell you, it changed everything.
No mess, no fuss, just fresh ingredients wrapped up and baked into something that tastes like it came from a five-star kitchen.
These baked salmon & zucchini foil packets are my go-to when I want something nutritious but don’t feel like doing dishes.
The salmon stays tender and juicy, the zucchini soaks up all the garlicky goodness, and the whole thing comes together with barely any effort. If you’re looking for a dinner that’s healthy, flavorful, and ridiculously easy to clean up—this is it.
Tips for Best Flavor
- Let the salmon sit at room temperature for 10 minutes before cooking for even results.
- Don’t overcook. Salmon should be tender and just opaque in the center.
- Use parchment paper. If you don’t like aluminum foil touching your food, line the foil with parchment paper before adding ingredients.
- Fresh herbs > dried. If you have fresh oregano, parsley, or dill, use it! It makes a big difference in flavor.
Variations & Substitutions
- Swap the veggies: Try asparagus, cherry tomatoes, or thinly sliced carrots instead of zucchini and bell pepper.
- Make it dairy-free: Skip the butter and use a little extra olive oil.
- Add some carbs: Place cooked quinoa or couscous in the packet before sealing for a one-packet meal.
- Try different flavors: Instead of lemon and oregano, use a little soy sauce, ginger, and sesame oil for an Asian-inspired twist.
Serving Suggestions
- Serve with a side of garlic rice, mashed potatoes, or crusty bread to soak up the flavorful juices.
- Pair with a crisp, cold white wine like Sauvignon Blanc or Pinot Grigio.
- Add a simple green salad with balsamic vinaigrette for extra freshness.
Baked Salmon & Zucchini Foil Packets
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 2 servings 1x
- Category: Dinner
- Method: Baking (or grilling)
- Cuisine: American
Description
A fresh, healthy, and easy-to-make salmon dinner with zucchini, bell peppers, and garlic butter—cooked perfectly in foil packets with minimal cleanup.
Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 medium zucchini, thinly sliced
- ½ red bell pepper, sliced
- ½ small red onion, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano (or fresh, chopped)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 2 tbsp unsalted butter, cut into small pieces
- 4 sprigs fresh parsley or dill (for garnish)
- 2 sheets of aluminum foil (12x18 inches)
Instructions
- Preheat the oven to 400°F (200°C). If using a grill, set it to medium heat.
- Prep the veggies. Slice zucchini, bell pepper, and red onion into thin, even slices. Toss them in a bowl with olive oil, half the garlic, salt, and black pepper.
- Season the salmon. Pat the fillets dry and rub with remaining garlic, lemon juice, lemon zest, oregano, and a sprinkle of salt and black pepper.
- Assemble the foil packets. Lay out two sheets of foil. Divide the veggies between them, then place a salmon fillet on top of each pile. Add a few small pieces of butter on top.
- Seal the foil. Fold the sides of the foil up and over the salmon, then crimp the edges tightly to create a packet. Make sure it’s sealed well to trap steam inside.
- Bake or grill.
- Oven: Place packets on a baking sheet and bake for 18–20 minutes, depending on the thickness of your salmon.
- Grill: Place packets on the grates, cover, and cook for 12–15 minutes.
- Check for doneness. Carefully open a packet (watch for steam!) and check if the salmon flakes easily with a fork. If not, reseal and cook for a few more minutes.
- Serve. Open packets, garnish with fresh parsley or dill, and enjoy straight from the foil or transfer to plates.
Notes
Customize with different veggies, herbs, and seasonings!
Nutrition
- Serving Size: 1 foil packet
- Calories: 420 per serving
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 90mg
