Foiled Again: Baked Salmon and Veggies

Foiled Again: Baked Salmon and Veggies


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These flavorful filets on beds of veggies will wake your taste buds right up. With citrusy hints of lemon and lime among the zucchini, squash, and tomato, this salmon is one campfire meal you won’t be forgetting any time soon.

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Chicago, IL

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4 servings


  • 4 Skinless Salmon Filets
  • 2 Small Sliced Zucchinis
  • 2 Small Sliced Yellow Squashes
  • 2 Sliced Red Onions
  • 2 Minced Cloves of Garlic
  • 2 Tablespoons of Lemon Juice
  • 1 Tablespoon of Lime Juice
  • 2 Diced Roma Tomatoes
  • 1 Tablespoon of Chopped Thyme
  • ½ Teaspoon of Oregano
  • 1 Pinch of Salt (or more to taste)
  • 1 Pinch of Pepper (or more to taste)
  • 2 ½ Tablespoons of Olive Oil
  • ½ Cup of Shredded Mozzarella Cheese

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Prepare by cutting 4 equally-sized pieces of tinfoil for everything to be cooked in. Then, toss the zucchinis, squashes, onions, tomatoes, oregano, salt, pepper, and garlic in 1 and a ½ tablespoons of the olive oil. Distribute the veggies evenly among the centers of the tinfoil pieces.

Brush the remaining olive oil over the filets and place each on a bed of veggies. Season with lemon juice, lime juice, salt, and pepper. Then, sprinkle the mozzarella cheese over the top and finish it off with some thyme.

To cook, wrap the sides of the tinfoil upwards and seal the ends together. Bake the salmon over a fire until it’s cooked all the way through -- around 25-30 minutes. Be careful when unwrapping the foil and serve hot!

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