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
Spiced salmon with a cool, tangy cucumber dressing — way better than plain baked fish. Ready in under 40 minutes.
Instructions
- 1
Coarsely grate the cucumber and sprinkle with salt. Let it sit for 5–10 minutes, then squeeze out as much water as you can.
- 2
Mix the grated cucumber into the crème fraîche and season with pepper. Pop the dressing in the fridge until you're ready to eat.
- 3
Put the pearl barley, salt, and chicken stock in a pot and bring to a boil. Cook for 25–30 minutes — the barley is done when it's about three times its original size, soft but still with a little bite.
- 4
Rub the salmon fillets all over with the tandoori spice. Lay them on baking paper in an ovenproof dish and bake at 200 °C for 10 minutes.
Per average serving
8
Calories
kcal
0.8
Protein
g
0.6
Carbs
g
0.3
Fat
g
0g
Fiber
0.5g
Sugar
878mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
8
Calories
kcal
0.8
Protein
g
0.6
Carbs
g
0.3
Fat
g
0g
Fiber
0.5g
Sugar
878mg
Sodium
Tips from the kitchen
- Squeezing the water out of the cucumber is the step people skip, and then wonder why their dressing is watery. Give it a real squeeze, not a gentle press. A clean tea towel works better than your hands.
- Pearl barley takes longer than you think. Start it before you do anything else, and check it at 25 minutes. It should be tender but still have some chew, not mushy. If the stock absorbs before it's done, add a splash of water.
- Tandoori spice varies a lot by brand. Some are salty, some are mild, some are quite hot. Taste yours before rubbing it on the salmon so you know what you're working with.
- Ten minutes at 200°C gives you salmon that's just cooked through. If your fillets are thicker than about 3 cm, add two or three minutes. The fish should flake when you press it lightly, but still look a little glossy in the center.
Ways to vary it
- Greek yogurt works in place of crème fraîche in the dressing. It's thinner and a bit sharper, but it holds up well and cuts a little of the richness.
- If you want to skip the barley, couscous is a much faster option. Just pour boiling stock over it, cover, and let it sit for five minutes. The whole grain element is optional though, the salmon and dressing stand on their own.
- For more heat, mix a pinch of cayenne into the tandoori spice before rubbing it on the fish.
Storage & leftovers
The salmon keeps in the fridge for up to two days. Store the dressing separately or it'll make everything soggy. Reheat the fish gently in the oven at around 150°C for eight minutes rather than microwaving it, which tends to dry it out fast. The barley reheats fine with a small splash of water in a pan.
What to serve with it
A simple green salad with lemon dressing works well alongside this, or some warm flatbread if you want something to scoop up the dressing with.
UC
By Untrained ChefPublished 23 June 2026
Related Recipes
Pan-Fried Salmon with Carrot and Spinach
40 min
Simple weeknight salmon that actually stays juicy. Pull it off the heat while it's still pink inside and let it rest — that's the whole trick.
salmonfishweeknight
Salmon Taco Bowl
30 min
A vibrant and nutritious dinner bowl featuring seasoned salmon, creamy avocado sauce, and fresh vegetables served over rice. This healthy twist on tacos delivers bold flavors in an easy weeknight meal that the whole family will enjoy.
salmontacohealthy