Published January 31, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 4
Total Time: 40 min
Prep Time: 25 min | Cook Time: 15 min
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Serving size: |
1 salmon fillet |
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Calories per serving: |
377 |
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Total Fat 16.1g |
25% |
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Cholesterol 129mg |
43% |
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Sodium 494mg |
21% |
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Serving size: |
1 salmon fillet |
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Calories per serving: |
377 |
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% Daily Value* |
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Total Fat 16.1g |
25% |
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Saturated Fat 3.6g |
18% |
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Cholesterol 129mg |
43% |
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Sodium 494mg |
21% |
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Total Carbohydrate 9.0g |
3% |
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Dietary Fiber 4.0g |
16% |
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Protein 48.0g |
67% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 4 (18- x 12-inch) pieces aluminum foil
- 4(6 oz.) salmon filets
- 1/2 tsp. salt
- 1/4 tsp. freshly ground pepper
- 1 lemon, thinly sliced
- 4 sprigs fresh dill
- 1 lb. asparagus
- 1/2 cup grape tomatoes, halved
- 1/4 cup crumbled feta
Step by Step:
- Preheat oven to 450°. Place foil pieces evenly over a large rimmed baking sheet. Sprinkle salmon filets evenly with salt and pepper and place in center of foil sheets.
- Break off tough ends of asparagus and cut into 3-inch pieces. Layer lemon slices and dill over fish; sprinkle asparagus, tomatoes, and feta evenly over center of each filet
- Fold into 1-inch folds the 2 long sides of foil sheets, sealing ends to form a packet, leaving a 2-inch space from fish (for heat to circulate inside packet).
- Bake for 15 minutes. Remove from oven and let stand 3 minutes; carefully open packets before serving.
