Salmon and Vegetable Packets

This recipe is a little difficult to prepare but it is good. You could substitute any of your favorite vegetables for the packets.

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  • 4 (13 x 12) inch aluminum foil
  • Nonstick spray coating
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon grated fresh ginger root or bottled chopped ginger
  • 1 small clove garlic, minced
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 3 cups cooked white rice
  • 1 1/2 cups sliced button mushrooms
  • 1/2 cup diced red sweet pepper
  • 3 tablespoons sliced green onion
  • 4 skinless salmon fillets, cut 3/4 inch thick
  • 8 thin slices lemon
  • Pin of salt


  1. Fold each sheet of parchment or foil in half crosswise. Cut into a heart shape with the fold running vertically down the center. Open each heart to lie flat; spray with nonstick coating.
  2. Combine soy sauce, vinegar, sesame oil, ginger, garlic, and crushed red pepper in a small bowl. Set aside.
  3. Combine rice, mushrooms, sweet pepper, and green onion in a large bowl.
  4. Add soy sauce mixture; toss to coat.
  5. Arrange a one cup vegetable-rice mixture in the center of one side of each heart and top with a salmon fillet.
  6. Sprinkle salmon with salt and top with two lemon slices.
  7. Fold the paper over the salmon and beginning at the tip of each heart, make a series of tight, overlapping folds to seal the parchment.
  8. Place packets on a non-greased baking sheet.
  9. Bake in a 400 degree oven for 20-25 minutes.
  10. Serve, makes four servings.


dairy free
egg free
treenut free
mustard free
First Course



750 cal


11 g


143 g


17 g
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