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 cooks together in one foil packet — the salmon, asparagus, and tomatoes all steam in their own juices. Top with crumbled feta and serve with a punchy dijon mayo.
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 sheet of 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 into rounds and lay them on top of the salmon.
- 6
Drizzle over a little oil, then sprinkle with a pinch of salt and the paprika.
- 7
Fold the baking paper and foil tightly together to make sealed packets.
- 8
Put the packets on the grill and cook for 10–15 minutes.
- 9
While that's going, stir together the mayonnaise and dijon mustard with the juice of half a lemon to make the dipping sauce.
- 10
The salmon is done when it flakes easily with a fork.
- 11
Crumble the feta over the salmon just before serving. Serve with the dijon mayo, and if you like, a fresh salad and grilled potatoes on the side.
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
- Trim the woody ends off the asparagus before it goes in. The bottom inch or so is tough no matter how long you cook it. Snap a stalk and it breaks right where the tender part starts.
- Don't overpack the packets. The salmon, asparagus, and tomatoes need a bit of room so the steam can move around them. Two packets for four people is the right call.
- Seal the foil tight at the top with a double fold, but leave a little dome of air inside. That space is where the steam does its work. A flat, crushed packet just fries the bottom.
- Wait on the feta until the very end. If you crumble it on before grilling it melts into a greasy mess. Cold feta over hot salmon is what you want.
- Check at the 10 minute mark by opening one packet. The salmon should flake with light pressure from a fork. Thicker fillets push closer to 15.
Ways to vary it
- Swap the asparagus for broccolini if you can't find a good bunch. It holds up the same way in the packet and you don't need to change anything else.
- If you like a bit of heat, a thin slice of fresh chili tucked next to the salmon under the lemon works well. Optional, but nice in summer.
- Stir a spoon of chopped dill or chives into the dijon mayo for a fresher dip. The base sauce is good as is, this just shifts it greener.
Storage & leftovers
Leftovers keep in the fridge for up to 2 days in a sealed container, salmon and veg together. I wouldn't freeze it, the tomatoes and asparagus go soft and watery on the thaw. Reheat gently in a low oven or a covered pan, just until warm, since salmon dries out fast if you push it.
What to serve with it
Grilled potatoes and a simple green salad round it out. A cold glass of white or some sparkling water with lemon suits the summer feel.
UC
By Untrained ChefPublished 15 June 2026
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