Cooking Lemon Pepper Salmon Packets in foil packets means easy clean up; cooking with marinade means great flavor in a short amount of time.
4 sheets (9x9 inches each) heavy duty aluminum foil
1 pound salmon fillet, center cut
1/2 cup Golden Dipt Lemon Pepper Marinade (by McCormick)
2 medium carrots, cut into thin strips (about 1 cup)
2 green onions, chopped
Preheat oven to 475 degrees or preheat grill to medium-high. Cut one 18x18-inch piece of heavy aluminum foil. Cut to make four 9 x 9-inch square sheets.
Cut salmon in four serving size pieces. Place fish in self closing plastic bag. Pour marinade over fish. Refrigerate 15 minutes.
Remove fish from marinade. Center one piece of fish on each sheet of foil. Top with carrots and onion. Bring up foil sides. Fold top and edges. Pinch tightly to seal. Leave room in packet for heat circulation. Bake 15 minutes on baking sheet or grill 8 to 10 minutes per inch of fish thickness in covered grill. (Carefully open packet to check doneness).
Recipe makes 4 servings.
Serving size: 1 Lemon Pepper Salmon Packet
Calories: 223; Total Fat: 11g; Cholesterol: 67mg; Sodium: 298mg; Carbohydrates: 7g; Fiber: 2g; Protein: 24g
Extra: Simple Salmon Sandwich
Mix 3 ounces canned boneless, skinless wild salmon, drained, with 1/4 cup chopped red bell pepper and 2 tablespoons fresh lemon juice. Add 1 tablespoon olive oil. Top with romaine lettuce leaves and serve on whole wheat roll. Total calories are 413.
Fishing for a Bargain
While eating salmon is the best way to get your omega-3 fatty acids, it can be pricey, especially wild varieties. Farmed fish is often less expensive but may contain environmental contaminants like PCBs. Most salmon used for canning is the safer wild type and canned salmon isn't horribly expensive, either.
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