Grilled Dilled Salmon and Vegetable Packs

  • Prep Time 40 min
  • Total Time 40 min
  • Servings 4

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

For variety, try making this packet using halibut, tuna or swordfish instead of the salmon.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
% Daily Value
Total Fat
15g
23%
Saturated Fat
3 1/2g
16%
Trans Fat
0g
Cholesterol
95mg
31%
Sodium
330mg
14%
Potassium
980mg
28%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
7%
Sugars
3g
Protein
32g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
10%
10%
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.