Grilled Dilled Salmon and Vegetable Packs

Grilled Dilled Salmon and Vegetable Packs

Enjoy these grilled salmon fillet and veggies packs – a perfect flavorful dinner at home.

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

4

servings

1
salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
2
tablespoons olive or vegetable oil
2
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
2
teaspoons chopped fresh parsley
1
teaspoon garlic salt
2
medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
1
medium yellow summer squash, sliced (1 1/2 cups)
1
cup fresh sugar snap pea pods, strings removed
  1. Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
  2. In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods. Brush oil mixture over salmon and vegetables. Double-fold open end of bag.
  3. Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork. Place bag on serving plate; unfold.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For variety, try making this packet using halibut, tuna or swordfish instead of the salmon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 140),
  • Total Fat 15g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 330mg;
  • Total Carbohydrate 6g
    • (Dietary Fiber 2g,
    • Sugars 3g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 1/2 Vegetable;
    • 0 Very Lean Meat;
    • 4 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.