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Easy Salmon Foil Packets with Vegetables
Easy Salmon Foil Packets with Vegetables
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spicy Harissa Salmon Foil Packets with potatoes, snap peas, and tomatoes for a tender and easy clean-up meal. Perfect for two or easily adjust to your needs.
Ingredients:
  • For the Harissa Mayonnaise:
  • 1/4 cup mayonnaise
  • 1 teaspoon harissa paste
  • 1 teaspoon honey
  • 1 tablespoon lime juice
  • For the salmon packets:
  • 2 to 4 teaspoons olive oil
  • 1 yellow potato (6 ounces), very thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 handfuls (4 ounces) fresh sugar snap peas, ends trimmed
  • 12 to 16 cherry tomatoes, halved
  • 2 teaspoons lime juice
  • 2 (6-ounce) skinless salmon fillets
  • For garnish:
  • 1 lime, thinly sliced
  • Chopped parsley
Instructions:
  • Preheat the oven to 375°F for a perfect, golden-brown finish.
  • Prepare the harissa mayonnaise by combining mayonnaise, harissa paste, honey, and lime juice in a small bowl.
  • Prepare the packets: Lay an 18-inch-long piece of non-stick foil horizontally on your work surface. Brush the foil with 1 teaspoon of oil. If preferred, substitute with a 9- by 12-inch piece of parchment paper placed on half of the foil. Layer half the potatoes, season with salt and pepper, add half the snap peas, then half the cherry tomatoes. Season lightly with salt and pepper, drizzle with 1 teaspoon oil, and sprinkle with 1 teaspoon of lime juice. Finally, top with a salmon fillet and spread half the harissa mayonnaise over the fish and vegetables.
  • Seal the packets: Fold the foil over the fish so the ends meet and fold all three open sides to create a 1-inch border, crimping tightly to seal. Place on a baking sheet and repeat the process with the second foil sheet, vegetables, and salmon.
  • Bake the packets in the oven for 20-22 minutes until the salmon and vegetables are fully cooked. Check the internal temperature of the thickest part of the fish with an instant-read thermometer; it should read 140°F. Remember the fish will keep cooking for a few minutes after taken out of the oven.
  • Serve the salmon: Carefully open the packets (watch out for the hot steam). Use a large spatula to transfer the vegetables and fish onto dinner plates. Garnish with lime slices and a sprinkle of chopped parsley. Accompany with rice, if desired.

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