Easy Salmon Foil Packet Dinners

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 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon 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 tablespoon olive oil, ½ teaspoon salt and ¼ teaspoon 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.

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!