Baked Salmon in Foil
Roasted Vegetables
Ingredients
- ½ cup olive oil
- 2½ Tbsp fresh lemon juice, or more to taste
- 5 cloves garlic, minced or pressed through a garlic press
- 1 Tbsp brown sugar
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Aluminum foil
- 1 tsp olive oil
- 1 (3-lb) salmon fillet
- ¼ cup chopped fresh parsley
- 1 lemon, sliced
Instructions
- Preheat the oven to 375°F.
- Combine ½ cup olive oil, lemon juice, garlic, brown sugar, oregano, thyme, salt, and pepper in a bowl.
- Place a large piece of aluminum foil on a baking sheet and brush with olive oil. Place salmon in the middle of the foil, skin-side down. Drizzle with olive oil mixture. Fold up the edges of the foil over the salmon to create a packet, making sure to seal the edges.
- Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Garnish with fresh parsley and lemon slices.
Side Dish Ingredients
- ½ small butternut squash, cubed
- 1 red bell pepper, seeded and diced
- ½ sweet potato, peeled and cubed
- 1½ Yukon Gold potatoes, cubed
- ½ red onion, quartered
- 1½ tsp chopped fresh thyme
- 1 Tbsp chopped fresh rosemary
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and freshly ground black pepper
Side Dish Instructions
- Preheat oven to 475°F.
- In a large bowl, combine the squash, red bell pepper, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
429
|
123
|
552
|
Fat (g) | 26 | 5 | 31 |
Sat. Fat (g) | 4 | 1 | 5 |
Protein (g) | 41 | 2 | 43 |
Carb (g) | 6 | 20 | 26 |
Fiber (g) | 1 | 3 | 4 |
Sodium (mg) | 131 | 13 | 144 |
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