4 Simple Salmon Foil Packs

I will always recommend fresh, because fresh is most definitely best- however, not always convenient.   With salmon being a seasonal product from April to usually late October, sometimes frozen 'wild caught' seems to be the only sensible option.  I personally prefer a pan sear or quick broil for fresh, wild,  never-frozen salmon- divine!   But when my family and I crave for this Omega-3 packed pink swimmer out of season, responsibly frozen is what I grab. 

For this reason, the AC Art of Food 'test kitchen lab' experimented with four (4) salmon and veggie foil packs that turned out to be not only super easy, but super tasty as well!  

Check out and try one or ALL of these below!  And don't forget to make it your own and add or take away to suit your taste preference.  

*Remember to to leave comments letting me know what went great.....or not so great, lol!

---

Fresh Broccoli & Onion Salmon Foil Pack:
​​-1 head broccoli florets
- 1/4 thinly sliced onion
- 3 tbsp grapeseed oil
- 1 tsp sea salt and fresh cracked pepper
- 4oz. thawed filet of salmon

1. Spray foil square with non-stick cooking spray.
2.  Combine all veggies, 2 tbsp oil, 1/2 tsp salt and pepper evenly.
3. Pour in the center of the foil.
4. Lay salmon filet on top of veggies.
5. Add oil and remaining salt and pepper to salmon.
6. Close foil pack (corner to corner) allowing for corners to be opened slightly.
7. Broil on 400 for 25 minutes and enjoy!

---

---

​Roasted Sweet Potato Mixed Greens Salmon Foil Pack:
​​-1 cup roasted sweet potatoes
- 1 1/2 cup fresh mixed greens
- 3 tbsp olive oil
- 1 tsp sea salt and fresh cracked pepper
- 1 lime juiced
- 4oz. thawed filet of salmon

1. Spray foil square with non-stick cooking spray.
2.  Combine all veggies, 2 tbsp oil, 1/2 tsp salt and pepper evenly.
3. Pour veggies in the center of the foil.
4. Lay salmon filet on top.
5.Add oil, lime juice, and remaining salt and pepper to salmon.
6. Close foil pack (corner to corner) allowing for corners to be opened slightly.
7. Broil on 400 for 25 minutes and enjoy!

---

---

​Soy Rice Noodle and Kale Salmon Foil Pack:
​​-1 1/2 cups chopped kale
- 1 handful dry rice nooldes
- 3 tbsp grapeseed oil
- 3 tbsp amino acid/soy sauce
- 1/4 cup boiling water
- 1/4 tsp sea salt and fresh cracked pepper
- 4oz. thawed filet of salmon

1. Spray foil square with non-stick cooking spray.
3. Add kale to center of foil mixing in 2 tbsp oil and 2 tbsp aminos/soy sauce.
4. Lay rice noodles on top of kale and pour boiling water over noodles.
5. Lay salmon filet on top.
6. Add remaining oil, aminos, lime juice, salt and pepper to salmon.
6. Close foil pack (corner to corner) allowing for corners to be opened slightly.
7. Broil on 400 for 25 minutes and enjoy!

---

---

​Sriracha BBQ & Rainbow Veggie Salmon Foil Pack:
​​-1/2 cup red pepper, 1/2 cup yellow pepper, 1/2 cup green snow peas
- 1/4 cup thinly sliced green onion
- 3 tbsp sesame oil
- 2 tbsp Sriracha BBQ Sauce (Trader Joe's)
- 1 tsp sea salt and fresh cracked pepper
- 4oz. thawed filet of salmon

1. Spray foil square with non-stick cooking spray.
2.  Combine all veggies, 2 tbsp, oil, 1/2 tsp salt and pepper evenly.
3. Pour veggies in center of  foil.
4. Lay salmon filet on top.
5. Add remaining oil, salt/pepper, sauce, and green onions on top.
6. Close foil pack (corner to corner) allowing for corners to be opened slightly.
7. Broil on 400 for 25 minutes and enjoy!

---

---

Salmon foil pack prep  (the before)

Corner-to-corner foil fold

---

​Completed Salmon Foil Packets folded!

---