Lime Butter Salmon in Foil with Summer Veggies
Try this Lime Butter Salmon in Foil with Summer Veggies recipe
Try this Lime Butter Salmon in Foil with Summer Veggies recipe
- Carbohydrate 41.8571277064731 g
- Cholesterol 183.018750078486 mg
- Fat 70.590792123602 g
- Fiber 16.684876918437 g
- Protein 16.974163390293 g
- Saturated Fat 44.1167944667505 g
- Serving Size 1 1 (1094g)
- Sodium 603.559920526226 mg
- Sugar 25.1722507880361 g
- Trans Fat 5.24432458807119 g
- Calories 801 calories
Step-by-step
- Heat grill to medium heat. Cut 4 sheets, enough to wrap the salmon and veggies, of heavy duty foil. Place salmon on center of aluminum foil and divide the veggies into each packet.
- In a small bowl add melted butter, lime juice, and zest of lime and mix. Pour evenly into each packet. Add lime wedge in each packet and bring up 2 sides of foil over salmon so edges meet. Seal edges, making tight ½-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
- Place salmon packets onto grill and grill for 13-15 minutes flipping at about 7 minutes.To serve carefully open packets and garnish with parsley.
Standard pan-searing yields crisp skin, but foil packets trap steam to poach fish alongside dense vegetables. Foil cooking relies entirely on enclosed moisture, meaning ratios matter significantly more than they do in an open skillet. Doubling this recipe does not mean doubling the cooking time; instead, adding more dense vegetables like squash requires cutting them thinner to ensure they soften within the standard 15-minute window.
Managing Packet Dynamics
Heavy-duty aluminum foil is mandatory here to prevent tearing when turning packets at the 7-minute mark. Leave headspace inside each packet so steam can circulate around the 1-pound asparagus bundle and fish fillets; tightly wrapped foil produces unevenly steamed ingredients. Dairy-free adaptations require substituting the butter with olive oil, though fat content must remain high to carry the lime zest properly.
- Use two layers of standard foil if heavy-duty is unavailable.
- Check internal salmon temperature at 13 minutes to prevent dry protein.
- Slice zucchini into uniform quarter-inch rounds for even softening.
