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Skinny Salmon and Vegetable Foil-Pack Dinners
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Prep Time:
30 minutes
Total Time:
1 hour
Healthy and flavorful fish and veggie foil packets with zesty orange slices for easy cleanup. Reduced sat fat and sugar for a guilt-free meal.
Ingredients:
  • 1 pound fresh or frozen skinless salmon, cod, or flounder fillets, about 3/4 inch thick
  • 2 cups thinly sliced fresh carrots
  • 2 cups sliced fresh mushrooms
  • 1/4 cup sliced green onions
  • 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 4 cloves garlic, thinly sliced
  • 2 teaspoons finely shredded orange peel
  • 1/4 teaspoon ground black pepper
  • 4 teaspoons olive oil
  • 2 medium oranges, thinly sliced
  • 4 sprigs fresh oregano (optional)
Instructions:
  • If fish is frozen, thaw it first. Rinse the fish and gently dry it with paper towels. Cut it into four serving-size pieces if needed. In a small saucepan, cook the carrots in boiling water for 2 minutes, then drain and set aside. Prepare four 18x12-inch pieces of heavy foil by folding each of the four 24-inch pieces in half.
  • Preheat the oven to 350°F. In a large bowl, mix together the carrots, mushrooms, green onion, 1 tablespoon of oregano, garlic, orange peel, and half of the salt and pepper; toss lightly.
  • Divide the vegetables evenly onto each piece of foil, arranging them in the center. Top each portion of vegetables with a piece of salmon. Drizzle 1 teaspoon of oil over each piece of salmon. Sprinkle with the remaining salt and pepper, and add orange slices and a sprig of oregano if desired. Fold opposite edges of foil together and seal with a double fold. Fold the remaining ends to completely enclose the ingredients, leaving room for steam. Place the foil packets in a single layer on a baking pan.
  • Bake for 30 minutes or until carrots are tender and fish flakes easily with a fork test. Carefully open packets to release steam and then transfer contents to individual plates.

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