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One serving of an open oven baked salmon in foil with vegetables on a plate with a fork.
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4.95 from 36 votes

Oven Baked Salmon in Foil

Wrapping salmon and vegetables in foil makes clean-up a breeze while sealing in the steam for perfectly tender, buttery fish every time. Feel free to swap in quick-cooking seasonal veggies to keep things fresh and versatile.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree
Cuisine: Mediterranean
Diet: Gluten Free, Low Lactose
Servings: 4
Author: Suzy Karadsheh

Ingredients

  • 4 salmon fillets (about 5 ounces each)
  • Extra virgin olive oil
  • 15 garlic cloves, pressed, grated, or finely chopped (divided)
  • Kosher salt
  • Black pepper
  • 4 fresh thyme sprigs (or 2-3 teaspoons dried thyme)
  • 2 tablespoons butter, melted
  • 1 large lemon, juiced, plus lemon wedges for serving
  • 1 teaspoon sweet paprika
  • 2 summer squash (any kind; like zucchini or yellow squash), halved and sliced
  • 1 large tomato, halved and sliced
  • 2 green onions, sliced (both white and green parts)
  • 1/2 cup chopped fresh parsley leaves

Instructions

  • Get ready. Preheat the oven to 400°F. Prepare 4 large pieces of foil on a large baking sheet (about 12x17-inches, or large enough to completely wrap the fish.
  • Season the salmon. Drizzle olive oil generously over each of the salmon fillets, then place them with the oiled side down on the prepared foil sheets. Spread half of the garlic over the fish and season with salt and pepper. Add one thyme sprig to each salmon.
  • Season the veggies. In a large bowl, whisk the remaining crushed garlic with the melted butter, lemon juice, paprika, 1/3 cup of olive oil, and a pinch of salt and pepper. Add the squash, tomato, and green onions. Toss to coat the veggies in the sauce.
  • Bake the salmon. Divide the vegetables into 4 equal portions over (or next to) the salmon fillets. Fold the foil over the salmon and vegetables, cover completely and seal shut. Bake in the hot oven for 20-25 minutes.
  • Finish and serve. When ready, carefully transfer the salmon and vegetable foil packets with a spatula to individual serving plates. Sprinkle with parsley and serve with lemon wedges on the side. Enjoy!

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and Spanish paprika used in this recipe.
  • The salmon fillets are meant to be eaten right out of the foil. However, if you prefer to remove them, once baked, let the salmon fillets sit in the foil for 3-5 minutes and then very carefully lift each out with a large metal spatula.

Nutrition

Calories: 344.4kcal | Carbohydrates: 12.2g | Protein: 36.7g | Fat: 17g | Saturated Fat: 5.4g | Polyunsaturated Fat: 4.8g | Monounsaturated Fat: 5.1g | Trans Fat: 0.2g | Cholesterol: 108.5mg | Sodium: 131.3mg | Potassium: 1322.3mg | Fiber: 3.2g | Sugar: 4g | Vitamin A: 1687.4IU | Vitamin C: 51.4mg | Calcium: 87.1mg | Iron: 3mg

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