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Grilled Dilled Salmon and Vegetable Packs

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  • Prep 40 min
  • Total 40 min
  • Servings 4
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Enjoy these grilled salmon fillet and veggies packs – a perfect flavorful dinner at home.
Updated May 13, 2011
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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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For variety, try making this packet using halibut, tuna or swordfish instead of the salmon.

Nutrition

290 Calories, 15g Total Fat, 32g Protein, 6g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
140
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.
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