GRILLED DILLED SALMON AND VEGETABLE PACKS

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Grilled Dilled Salmon and Vegetable Packs image

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

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

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:

  • 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.

Nutrition Facts : Calories 290, Carbohydrate 6 g, Cholesterol 95 mg, Fat 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 3 g, TransFat 0 g

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