Packed with tender salmon, zucchini, mushrooms, and zesty tomato salsa, these salmon foil packets are super easy and sure to be a family favorite!
Salmon Foil Packet Overview
I’m loving these easy salmon foil packets—they're a lifesaver for busy weeknights! With fresh zucchini, mushrooms, and zesty tomato salsa, they’re packed with flavor and super easy to whip up.
You can have this on the table in just 30 minutes! Just season and then layer the zucchini, mushrooms and salmon fillets on a piece of foil, drizzle with salsa, and wrap it up. Toss it in the oven, and you’re good to go—dinner is served!
Recipe Ingredients
- 2 zucchinis - sliced into circles then each in half
- 1 cup sliced mushrooms
- 2 minced garlic cloves
- 2 Tbsp olive oil - divided
- 2 tsp salt - divided, plus more to season salmon
- 1 tsp ground black pepper - divided, plus more to season salmon
- 4 skinless salmon fillets - 5 – 7 oz each
- 2 Tbsp fresh lemon juice - plus some small lemon slices (optional)
- 2 large tomatoes - chopped small
- 1 shallot - chopped
- ¼ cup fresh basil - chopped
Kitchen Equipment I Used
- Aluminum Foil - to wrap the salmon and vegetables in.
- Large Baking Sheet - I prefer the larger baking sheets like this one for dinner recipes.
- Tongs - to open the hot foil packets after they come out of the oven.
- Spatula
- Measuring cups – this is a magnetic set that sticks together in the drawer to keep things more organized.
How To Make Salmon Foil Packet Dinners
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
PREP: Wash and slice the zucchini, mushrooms, tomatoes, shallot and basil.
STEP 1: Preheat the oven to 400°F. Measure and cut 4 aluminum foil sheets to 17 inches long.
STEP 2: In medium bowl, mix together 2 small chopped zucchinis, 1 cup sliced mushrooms and 2 minced garlic cloves with 1 Tbsp olive oil, ½ tsp salt, ¼ tsp ground black pepper.
STEP 3: Now add the 2 large chopped tomatoes, 1 chopped scallion and ¼ cup chopped fresh basil in a medium bowl. Toss with 1 Tbsp olive oil, ½ tsp salt and ¼ tsp black pepper.
STEP 4: Lay the aluminum foil sheets separately on to the counter. Scoop the zucchini mixture onto the middle of each one, dividing it into four servings.
STEP 5: Next, add one salmon fillet on top of the zucchini and mushrooms. Season the salmon with salt and pepper, and drizzle with freshly squeezed lemons. You can also optionally add 2 small lemon slices on top of the salmon.
STEP 6: Now, divide the tomato salsa on top of each of the four salmon fillets.
STEP 7: Fold in each of the long sides of the foil to wrap around the salmon. Then fold in the edges, so that the salmon mixture is completely wrapped closed. Repeat with the last 3 salmon foil packets.
STEP 8: Place each one onto a baking sheet in a single layer. Bake for 25-30 mins (I did mine for 27 mins), until salmon is cooked and turns opaqe and easily flakes with a fork.
STEP 9: Foil packets will be hot! Carefully open each one (you can also use tongs to do this) and transfer to a plate to serve.
Recipe Tips
- Grab Some Heavy-Duty Foil: Trust me, it’s a game-changer! You don’t want your packets tearing and losing all those yummy juices.
- Wrap It Up Tight: Wrapping the salmon in foil creates steam, and that’s what cooks it perfectly! It’ll come out so tender and delicious.
- Check for Flakiness: You’ll know your salmon is ready when it flakes easily with a fork. Look for that lovely light pink color.
- Cut Your Veggies Evenly: Slice your zucchini and mushrooms into similar sizes so they cook evenly. This way, everything will be nice and tender at the same time!
How To Store Leftovers
- Refrigerate: Got leftovers? Just pop them in an airtight container and store in the fridge for 3-4 days!
- To Reheat: When you’re ready to enjoy those leftovers, you can zap them in the microwave for a minute or two, or warm them up in the oven at 375°F for about 5-10 minutes until everything’s heated through. Enjoy!
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Ingredients
- 2 zucchinis - sliced into circles then each in half
- 1 cup sliced mushrooms
- 2 minced garlic cloves
- 2 Tbsp olive oil - divided
- 2 tsp salt - divided, plus more to season salmon
- 1 tsp ground black pepper - divided, plus more to season salmon
- 4 skinless salmon fillets - 5 - 7 oz each
- 2 Tbsp fresh lemon juice - plus some small lemon slices (optional)
- 2 large tomatoes - chopped small
- 1 shallot - chopped
- ¼ cup fresh basil - chopped
Instructions
- Preheat the oven to 400°F. Measure and cut four aluminum foil sheets to 17 inches long.
- In medium bowl, mix together 2 small chopped zucchinis, 1 cup sliced mushrooms and 2 minced garlic cloves with 1 Tbsp olive oil, ½ tsp salt, ¼ tsp ground black pepper.
- Now add the 2 large chopped tomatoes, 1 chopped scallion and ¼ cup chopped fresh basil in a medium bowl. Toss with 1 Tbsp olive oil, ½ tsp salt and ¼ tsp black pepper.
- Lay the aluminum foil sheets separately onto the counter. Scoop the zucchini mixture onto the middle of each one, dividing it into four servings.
- Next, add one salmon fillet on top of the zucchini and mushrooms. Season the salmon with salt and pepper, and drizzle with freshly squeezed lemons. You can also add 2 small lemon slices on top of the salmon.
- Now, divide the tomato salsa on top of each of the four salmon fillets.
- Fold in each of the long sides of the foil to wrap around the salmon. Then fold in the edges, so that the salmon mixture is completely wrapped closed. Repeat with the last 3 salmon foil packets.
- Place each one onto a baking sheet in a single layer. Bake for 25-30 mins (I did mine for 27 mins), until salmon is cooked and turns opaqe and easily flakes with a fork.
- Foil packets will be hot! Carefully open each one (you can also use tongs to do this) and transfer to a plate to serve.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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