This easy, all-in-one salmon foil packet with potatoes, snap peas, and tomatoes get its spicy zing from harissa paste, a North African spice blend. Baking in foil makes for super-tender salmon and clean-up is a snap! This dinner is designed to feed two, but it’s easy to scale up or down.baked salmon with vegetables

This meal-in-one little package oven-steaming fish recipe is light and outrageously easy.

Potatoes, snap peas, and tomatoes in a foil packet, top with salmon fillets, and drizzle with spicy harissa mayonnaise. The flavors of the harissa mayonnaise combine with the salmon and vegetables to infuse the whole dish with a bold, spicy flavor. Hallelujah! had dinner!

 

teriyaki salmon foil packets

Foil packets are a great way to cook salmon (and many other things) to achieve a tender and juicy texture.

A foil packet is a small envelope made of foil that surrounds layers of fish and vegetables. The ingredients steam in their moisture in the oven or on the grill. Besides being dead easy, this method is a much healthier alternative to frying and is great for delicate fish, including salmon.

They are easier to make than the French “en papillote” (baked on parchment paper) because there is no special technique to seal the foil, but the result is the same.

In addition to great taste, the real kick of foil packet flavor is minimal cleanup!

teriyaki salmon on the grill?

Food may stick to the foil. To avoid this, I either oil the foil or cut a piece of parchment to place on top of the foil, then layer the ingredients. If you have non-stick foil or the foil is well-oiled, you can skip the parchment layer.

what is harissa salmon?

Hot is a North African spice blend made from cayenne pepper, garlic, cumin, cumin, and coriander. It is usually very spicy, so use a little less if you overheat easily, or add more if you like hot food.

Harissa usually comes in a (tube or jar) or (similar to dry condiments).

I love the paste that comes in a tube. Since I live near many Middle Eastern groceries, it’s easy to find. You can also find it online.

If you can’t find the paste, you can find the dried powder in the spice aisle of your supermarket. To use dry harissa powder, add 1/2 teaspoon to mayonnaise to taste, and adjust to your liking.

If those two options fail add some hot sauce, garlic, coriander, and cumin to the mayo to taste.

harissa salmon with roasted vegetables?

For this recipe, I borrowed the old New England trick of grilling bluefish with Russian dressing, but I swapped out the Russian dressing for harissa-infused mayonnaise. The results are in!

and how moist and tender the salmon was. I also loved how easy it was to prepare dinner in a hurry!

the best salmon for foil packets

salmon fish – Scottish, Norwegian, Icelandic, US Atlantic, and Canadian,

The best salmon for this dish is whatever is available the day you shop! My local store usually carries Atlantic salmon (which I used for this recipe) and probably another option.

For the foil packets, I asked to remove the skin so there was no barrier between the fish and the flavor in the packet.

how to cook salmon and what to serve with it?

These salmon packets already contain vegetables, but you can never have too many vegetables on your plate. So feel free to have another cool one. add

tips for making ahead and freezing foil packets for camping

I don’t recommend making packets and freezing them because the vegetables and salmon will lose a lot of texture and fresh flavor. It’s such an easy dish; Freezing just isn’t a good business.

However, you can assemble the packets up to a day ahead of time. Take them straight from the fridge to the oven and add a few minutes to the baking time. 

Easy Salmon Foil Packet Recipe with Vegetables

Prep Time: 15 minutes

Cook Time: 20 minutes

           Yield: 2 servings

material

For the Harissa Mayonnaise:

1/4 cup mayonnaise

1 tsp harissa paste

1 teaspoon honey

1 tbsp lime juice

For the Salmon Packets:

2 to 4 teaspoons of olive oil

1 yellow potato (6 ounces), very thinly sliced

1/4 tsp salt

1/8 tsp black pepper

2 handfuls (4 ounces) of fresh sugar snap peas, ends trimmed

12 to 16 cherry tomatoes, halved

2 teaspoons lime juice

2 (6-ounce) skinless salmon fillets

for garnish

1 lime, thinly sliced

chopped parsley

method

1 Preheat oven to 375ºF

2 Make the Harissa Mayonnaise: In a small bowl, mix the mayonnaise, harissa paste, honey, and lemon juice.

Assemble 3 packets: On a work surface, with the long side parallel to the countertop, place an 18-inch-long piece of foil, preferably nonstick. Brush the top side of the foil with 1 teaspoon of oil. Optional: Instead of oiling the foil, cut a piece of parchment that is 9 by 12 inches and place it on one-half of the foil.

Place half of the potatoes on the oiled side of the foil and sprinkle with a pinch of salt and a pinch of black pepper.

Repeat with the second sheet of foil, vegetables, and salmon.

lace halved snap peas on top of potatoes, followed by halved cherry tomatoes. Sprinkle lightly with salt and pepper, and drizzle with 1 teaspoon of oil. Sprinkle with 1 teaspoon of lime juice. Place salmon fillets on top of vegetables and spread with half of the harissa mayonnaise.

4Fold and seal the packet. Fold the foil over the fish so that the ends meet. Fold all three open sides to form a border of about 1 inch, and crimp them to seal the packet tightly. Place on a baking sheet.

 

Bake the packet for 20 to 25 minutes and until the vegetables are tender.

Carefully open one of the packets to take a peek. The internal temperature of the thickest part of the fish should register 140ºF on an instant-read thermometer.

(Note that the fish will continue to cook for a few minutes after it is removed from the oven.)

6 Serve Salmon: Carefully open the packet (Be prepared for hot steam to escape.) Slide a large spatula under the potatoes and transfer the vegetables and fish to a serving plate. Garnish with lemon slices and a few sprinkles of chopped parsley. Serve with rice if you wish.