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2 Ratings
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  • 2 Ratings

Grill this orange-salmon recipe in packets to seal in the flavor--and make clean-up a cinch. Satisfy heartier appetites by serving this healthy salmon with quinoa or brown rice.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
2 mins
15 mins
37 mins


Ingredient Checklist


Instructions Checklist
  • Thaw salmon, if frozen. Set aside. Cook carrots, covered, in a saucepan in a small amount of boiling water for 2 minutes. Drain and set aside. Fold four 24x18-inch pieces of heavy foil in half to make 18x12-inch pieces.

  • Combine carrots, mushrooms, onions, orange peel, oregano, garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper in a large bowl; toss gently.

  • Divide vegetables among the four pieces of foil, placing in center. Top each with 1 salmon fillet; drizzle with 1 1/2 teaspoons oil. Sprinkle each lightly with additional salt and pepper; top with orange slices. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges to enclose the mixture, leaving space for steam to build.

  • Grill the packet on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until carrots are tender and fish flakes easily with a fork. If desired, garnish with fresh oregano sprigs. Makes 4 servings.

Nutrition Facts

329 calories; fat 19g; cholesterol 67mg; saturated fat 3g; carbohydrates 14g; insoluble fiber 4g; protein 25g; vitamin a 10252.5IU; vitamin c 31.3mg; sodium 405mg; calcium 70.7mg; iron 1.3mg.