Steamed Salmon and Vegetable Packets

5.0/5 rating (1 votes)
  • Serves: 4
  • Complexity: easy
Steamed Salmon and Vegetable Packets


  • 1 vegetable combination (see below)
  • 8 tsp reduced-sodium chicken broth or water
  • 4 boneless, skinless salmon fillets (8 oz each), 1-1 1/4″ at thickest point


  1. HEAT oven to 450°F.

  2. PREPARE one of the vegetable combinations.

    Zucchini, Tomato, and Basil
    Stir together:
    2 very thinly sliced medium zucchini
    1 c halved grape tomatoes
    3 Tbsp torn basil leaves
    4 tsp olive oil
    1 tsp drained capers (optional) (Phase 4 only)
    1/4 tsp salt

    Spinach with Lemon
    Stir together:
    8 c (firmly packed) chopped spinach
    4 tsp olive oil
    1/4 tsp salt
    Top each fillet with 1 thin slice lemon.
    To serve, sprinkle fillets with 1 Tbsp chopped parsley.

    Sprouts and Mushrooms
    Stir together:1 pt trimmed, halved, and then sliced Brussels sprouts
    1 pkg (3.5 oz) sliced shiitake mushrooms
    1/4 c reduced-sodium soy sauce
    1 Tbsp sesame oil (Phase 4 only)

    Omit the broth or water in the master recipe. Top each fillet with 3 thin slices peeled fresh ginger. When cooked, sprinkle with 1 tsp toasted sesame seeds (Phase 4 only), 2 chopped scallions, and 2 Tbsp chopped cilantro.

  3. TEAR 4 sheets of foil, each 14″ long. Place on a work surface. Spoon one-quarter of vegetable mixture on half of each sheet, leaving a margin of about 2″ on the 3 outer edges. Add 2 teaspoons of the broth to each. Place a fish fillet on top. Sprinkle lightly with salt and black pepper.

  4. FOLD other halves of each sheet over fish. Fold over edges of long sides and flatten. Fold over twice more to seal. Repeat to seal other 2 edges of each foil packet.

  5. PUT packets in 1 layer on baking sheet and bake 18 minutes.

  6. CUT tops of packets with knife (careful–steam burns), and spoon fish and vegetables onto 4 plates.

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