Easy Salmon Foil Packets with Vegetables Recipe

Easy Salmon Foil Packets with Vegetables Recipe

Photos of Easy Salmon Foil Packets with Vegetables Recipe

How To Make Easy Salmon Foil Packets with Vegetables

These salmon foil packets serve the fish over potatoes, snap peas, and cherry tomatoes finished with lime juice and harissa mayonnaise.

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



For the Harissa Mayonnaise:

  • ¼cupmayonnaise
  • 1tspharissa paste
  • 1tsphoney
  • 1tbsplime juice

For the Salmon Packets:

  • 4tspolive oil
  • 6ozyellow potato,very thinly sliced
  • ¼tspsalt
  • tsppepper
  • 4ozfresh sugar snap peas,(2 handfuls), ends trimmed
  • 16cherry tomatoes,halved
  • 2tsplime juice
  • 12ozskinless salmon fillets,(2 fillets)

For Garnish:

  • 1lime,thinly sliced
  • chopped parsley


  1. Preheat the oven to 375 degrees F.

  2. n a small bowl, stir the mayonnaise, harissa paste, honey, and lime juice.

  3. On a work surface, place an 18-inch-long piece of foil, preferably non-stick, with the long side parallel to the countertop. Brush the face-up side of the foil* with 1 teaspoon of oil.

  4. Arrange half the potatoes on the oiled side of the foil and sprinkle with a pinch of salt and a pinch of pepper. Place half the snap peas over the potatoes, followed by half the cherry tomatoes.

  5. Sprinkle lightly with salt and pepper, and drizzle with 1 teaspoon oil. Sprinkle with 1 teaspoon of lime juice.

  6. Place a salmon fillet over the vegetables and spread with half the harissa mayonnaise.

  7. Fold the foil over the fish so the ends meet. Fold all 3 open sides to make a border of about 1 inch, and crimp them to tightly seal the packet. Place on a baking sheet.

  8. Repeat with the second sheet of foil, vegetables, and salmon.

  9. Bake the packets for 20 to 22 minutes, or until the salmon and vegetables are cooked through.

  10. Carefully open one of the packets to peek. The internal temperature of the thickest part of fish should register 140 degrees F on an instant-read thermometer. The fish will continue to cook for a few minutes once it is removed from the oven.

  11. Open the packets carefully (be prepared for hot steam to escape.) Slide a large spatula under the potatoes and transfer the vegetables and fish to dinner plates.

  12. Garnish with lime slices and a few sprinkles of chopped parsley. Serve with rice, if desired.

Recipe Notes

Optional: Instead of oiling the foil, cut a piece of parchment that is 9×12-inches and place it over one half of the foil.


  • Calories: 770.95kcal
  • Fat: 54.63g
  • Saturated Fat: 9.85g
  • Monounsaturated Fat: 18.64g
  • Polyunsaturated Fat: 21.12g
  • Carbohydrates: 31.87g
  • Fiber: 6.02g
  • Sugar: 9.88g
  • Protein: 39.59g
  • Cholesterol: 104.81mg
  • Sodium: 575.87mg
  • Calcium: 83.48mg
  • Potassium: 1470.26mg
  • Iron: 3.38mg
  • Vitamin A: 104.60µg
  • Vitamin C: 95.19mg
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