I loved having salmon packets as a kid. We’d be able to pick out our own veggies and each plate would be slightly different, depending on everyone’s vegetable choices. For this dish, we grabbed a “country vegetable medley” from the frozen vegetable isle at the store (about a dollar and change). You can use any vegetable you’d like. In the medley came some potatoes, snow peas, and red peppers.
Before you start the dish, make sure you take off the scales. I was able to peel the scales off in once swoop about half way down, and then used a knife to slice the rest of it off.
Salmon Packets
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Loading...Ingredients
- Salmon (enough for as many people as you're making this dish for)
- Salt & Pepper, and your other favorite seasonings
- Lemon Juice
- Pat of butter for each salmon packet
- Cooked rice
Instructions
Preheat your oven to 350 degrees.
Pull out sheets of tin foil. Foil should be big enough to loosely wrap up fish and veggies in individual packets. Rip a sheet for each piece of salmon (or other fish).
Remove scales from your salmon.
Season salmon with salt, pepper, and other seasonings to taste.
Place salmon on the tin foil and squeeze a little bit fresh lemon over the salmon.
Pick out your veggies, and place about 1 1/2 cups of veggies over the salmon.
Add a pat of butter on top of the veggies.
Bring all edges up and over the fish and veggies, and loosely seal the food inside.
Place the packets on a cookie sheet (seal side up) and place in the oven for about 20-25 minutes.
Remove from the oven, let sit for a minute, and slowly open the packets.
Serve over prepared rice and enjoy.
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