UntrainedChef
Salmon in Foil with Vegetables - salmon, fish recipe

Salmon in Foil with Vegetables

30 min
2 portions

Perfect for busy weeknights — everything cooks together in one packet. Works in the oven, on the grill, or even over a campfire.

Instructions

  1. 1

    Preheat your oven to 180°C. Cut the salmon fillet into portion-sized pieces.

  2. 2

    Slice the zucchini into half-moons, finely chop the garlic, cut the spring onions into thin rings, slice the bell pepper into strips, and cut the tomatoes into slices.

  3. 3

    Spread a bit of crème fraîche on each foil sheet, then layer on the zucchini, garlic, spring onions, bell pepper, and tomato slices.

  4. 4

    Place one salmon piece in each packet, season with salt and pepper, then distribute the remaining crème fraîche over the top.

  5. 5

    Wrap the foil around the salmon with the seam facing up, then place the packets on a baking sheet. Bake in the middle of the oven until everything is cooked through, about 15 minutes.

  6. 6

    Serve with rice, roasted potatoes, or a fresh salad. The packets can also be cooked on the grill if you prefer.

Per average serving

520
Calories
kcal
49.6
Protein
g
18.9
Carbs
g
30
Fat
g
6g
Fiber
10.1g
Sugar
143mg
Sodium

Tips from the kitchen

  • Cut the salmon into pieces of roughly the same thickness so they finish at the same time. A thick center piece will still be raw when the thin tail end is done.
  • Layer the vegetables under the salmon, not on top. They act as a little bed that keeps the fish off the hot foil and stops the bottom from overcooking.
  • Seal the packets with the seam facing up so the crème fraîche and juices stay inside instead of leaking onto the baking sheet.
  • Check at 15 minutes by opening one packet. The salmon should flake when you press it with a fork. If it still looks glassy in the middle, fold it back up for a few more minutes.
  • Slice the zucchini fairly thin into half-moons. Thick chunks need longer than 15 minutes and can stay crunchy while the fish is already done.

Ways to vary it

  • Swap the green bell pepper for a red or yellow one if you want a sweeter, softer pepper in the mix.
  • A squeeze of lemon and some fresh dill over the salmon before sealing works nicely with the crème fraîche, if you have them on hand.
  • If you're cooking these on the grill, double up the foil so the bottom doesn't tear when you move the packets around.

Storage & leftovers

Cooked packets keep in the fridge for up to 2 days. I'd skip freezing, since the crème fraîche tends to split and the salmon dries out. Reheat gently in a low oven, around 150°C, still wrapped in the foil so it doesn't dry out, or just eat it cold flaked over a salad.

What to serve with it

Rice or small roasted potatoes soak up the creamy juices well. A simple green salad on the side keeps the whole thing light.

UC
By Untrained ChefPublished 14 March 2026 · Updated 11 July 2026

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