I woke up very excited today because my granddaughters were coming to visit and spend the night. Needless to say, a two and three year old is not usually overly interested in a plant-based diet (at least not these two..ha, ha). So, I was faced with my first real test….cooking something I used to eat for them and not take a bite!
I had a hearty lunch today with my leftover vegetable soup and a half of a veggie sandwich on whole wheat, so I was pretty full when it came time for the girls to eat. I was trying to make dinner as healthy for them as possible (while still getting them to eat something). That being said, I went with the healthiest chicken nugget option I could find and decided on “Purdue freshly prepared chicken breasts nuggets”. Are they healthy? No. Are they better than most of the other options? Maybe a little.
I air-fried them in my air fryer to reheat and served them with some broccoli and a little of my healthy cheese sauce I made the other day. It went over pretty well but I was hoping that they would take a couple of bites of the main event later in the evening…Butter Garlic Herb Salmon Foil Packs.
I actually made these a few weeks ago, just before the New Year, when we were camping. It was a rare December weekend with temps in the high 60’s..perfect for foil packaged dinners. Our camper has an oven so that’s how we prepared them even though they could be done over a campfire, as well. At the time, I was still eating white rice so that is what I served it with. I’m telling you that because I forgot to take pictures last night of my salmon served with brown rice so my picture of the recipe is from a couple of weeks ago. It was just as delicious the second time around!
Butter Garlic Herb Salmon Foil Packs
- 4 6 ounce salmon filets
- 1 bunch asparagus chopped into thirds
- 1 red pepper chopped into 1 inch pieces
- 1 zucchini sliced
- 1 yellow squash sliced
- salt and pepper
Garlic Herb Butter:
- ½ cup butter room temperature
- ¼ cup freshly chopped parsley
- 4 garlic cloves minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- ½ teaspoon salt
- ¼ teaspoon pepper
Place four 18×12-inch pieces of heavy aluminum foil on counter. Place the salmon fillets in the center and evenly place vegetable mixture on each piece of foil.
To make the garlic herb butter: In a small bowl add the butter, parsley, garlic, rosemary, thyme, salt and pepper. Divide evenly and place on top of the salmon. Double fold top and ends of each piece of foil, leaving space for steam to gather.
Place packets on the grill and cover. Grill or bake at 400 degrees for 15-20 minutes or until salmon is cooked through and veggies are tender.
Let stand in foil packets for 5 minutes before opening so steam can cook it the rest of the way. Carefully open packets and serve.
When serving, make sure you save some of that delicious juice to pour over rice. Reminder: Last night I served with brown rice.
Bottom Line: To be completely honest, I never really liked salmon until i tried this recipe. Now, I more ope. To trying it different ways but I think this recipe will always be my go-to and will stay in my monthly fish rotation.