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Grilled Dilled Salmon and Vegetable Packs
salmon fillet, 1/2 to 3/4 inch thick (about 1 1/4 lb)
tablespoons olive or vegetable oil
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
teaspoons chopped fresh parsley
teaspoon garlic salt
medium tomatoes, seeded, coarsely chopped (1 1/2 cups)
medium yellow summer squash, sliced (1 1/2 cups)
cup fresh sugar snap pea pods, strings removed
Heat gas or charcoal grill. Cut salmon fillet into 4 serving pieces.
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.
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.
For variety, try making this packet using halibut, tuna or swordfish instead of the salmon.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
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;
*Percent Daily Values are based on a 2,000 calorie diet.
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