Salmon in Foil with Vegetables
30 min
Perfect for busy weeknights — everything cooks together in one packet. Works in the oven, on the grill, or even over a campfire.
salmonfishhealthy
Everything goes in one foil packet — the salmon, veg, and lemon steam together into their own sauce. Crumble feta on top and you're done.
Instructions
- 1
Cut two large sheets of aluminium foil and two sheets of baking paper the same size.
- 2
Lay a sheet of foil flat on the counter, then place a sheet of baking paper on top — the paper will be the inner layer when you fold the packet up. Do the same with the second foil and paper.
- 3
Divide the salmon between the two packets.
- 4
Lay the asparagus and cherry tomatoes alongside the salmon.
- 5
Slice the lemon and lay the slices on top of the salmon.
- 6
Drizzle over a little oil, then add a pinch of salt and the paprika.
- 7
Fold the baking paper and foil together tightly so you get sealed packets.
- 8
Place the packets on the grill and cook for 10–15 minutes. Meanwhile, stir together the mayonnaise, Dijon mustard, and lemon juice to make the mustard mayo.
- 9
The salmon is ready when it flakes easily with a fork. Crumble the feta over the top before serving, and serve with the mustard mayo — great alongside a fresh salad and grilled potatoes.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- Keep the asparagus spears whole and the tomatoes alongside, not stacked on the salmon. You want them touching the foil so they get a bit of heat, not just steamed soft.
- The baking paper goes on the inside so the lemon and salmon never touch the foil directly. Fold the paper and foil together at the seams or steam escapes and the salmon dries out.
- Check at the 10 minute mark. Open one packet carefully, watch for the steam, and poke with a fork. If it flakes, pull both off. If it still feels tight and shiny in the middle, give it another few minutes.
- Add the feta only after the packets come off the grill. Crumbled over the hot fish it softens just enough without turning into a greasy mess inside the foil.
- Stir the mustard mayo while the packets cook so it has time to sit. The Dijon mellows a little and the lemon juice loosens it.
Ways to vary it
- Broccolini works in place of the asparagus and holds up nicely to the steam. Same amount, laid alongside the salmon the same way.
- If you want a bit more bite, swap the paprika for a smoked one or scatter a few chili flakes over the fish before sealing.
- Yellow cherry tomatoes mixed in with the red ones look nice once you open the packet, and they taste a touch sweeter.
Storage & leftovers
Leftover salmon keeps in the fridge for up to 2 days in a sealed container, with the mustard mayo stored separately. It doesn't freeze well, the texture goes mushy once thawed. Reheat gently in a low oven or eat it cold, flaked over a salad, which is honestly nicer than microwaving it.
What to serve with it
Grilled potatoes and a fresh green salad are all it needs. The mustard mayo ties everything together.
UC
By Untrained ChefPublished 15 June 2026
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