This post shows you how to make lemon garlic zucchini and salmon foil packs.
Looking for a fresh, and easy-to-make dinner? These Lemon Garlic Zucchini & Salmon Foil Packs are your new go-to recipe!
Flaky salmon, tender zucchini, and a zesty garlic butter sauce come together in a perfectly seasoned, foil-wrapped meal that’s baked or grilled to perfection. This dish is packed with protein and nutritious fats, and requires minimal cleanup—making it ideal for busy weeknights or meal prep. Simply wrap, bake, and enjoy a restaurant-quality meal at home!
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What can you cook with zucchini?
Zucchini is a super versatile vegetable and there are so many delicious options to whip up in no time at all. Whether you are looking for a pasta dish or an alternative to using pasta, or you are looking for a tasty side dish using this vibrant veggie. Here are some of our favorites:
- Zucchini Fritters – an amazing zucchini side dish
- Zucchini Noodles with Garlic Shrimp – zoodles, what could be better?
- Stuffed Zucchini Boats – a super easy zucchini dinner recipe!
- Zucchini Lasagna – using zucchini instead of pasta – perfect as a gluten free recipe.
- Creamy Zucchini Pasta – indulgent but super quick to make!
- Zucchini Parmesan – tomato-ey flavorsome goodness.
- Grilled Zucchini and Chicken Wrap – a new ingredient for your wrap?
- Zucchini and Black Bean Tacos – fun twist on a Mexican classic!
- Zucchini Stir-Fry with Tofu – try a new dish!
- Zucchini and Mushroom Risotto
- Zucchini Crust Pizza – a different take on pizza
Follow these recipes, and you’ll have a delicious zucchini dinners in no time! 😊
Aesther Cooking Pairs this recipe with
Ingredients
For the Foil Packs:
4 salmon fillets (about 6 oz each)
2 tbsp olive oil
3 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
1 lemon, sliced
2 tbsp fresh parsley, chopped
4 tbsp unsalted butter, cut into small pieces
Optional Add-Ins:
Cherry tomatoes
Asparagus spears
Sliced bell peppers
Step-by-Step Instructions
Prep the Foil Packs
Preheat the oven to 400°F (200°C) or heat a grill to medium-high heat.
Cut four large pieces of aluminum foil (about 12×16 inches each). Lightly grease with olive oil.
Assemble the Packs
Place zucchini slices in the center of each foil piece. Drizzle with olive oil and sprinkle with salt and pepper.
Lay a salmon fillet on top of the zucchini. Season with Italian seasoning, minced garlic, red pepper flakes, and more salt/pepper.
Add lemon slices on top of the salmon and place small butter pieces evenly over everything.
Cook the Foil Packs
Seal the foil packs by folding the sides over the salmon and crimping the edges to create a tight seal.
Bake in the oven for 15-18 minutes OR grill for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
Carefully open the foil packs (watch out for steam!), garnish with fresh parsley, and serve!
Tips and Tricks
✔ Don’t Overcook the Salmon – It should be moist and flaky. If unsure, check at 12 minutes and cook longer if needed.
✔ Use Heavy-Duty Foil – Prevents leaks and ensures even cooking.
✔ Make It Spicier – Add extra red pepper flakes or a drizzle of sriracha before sealing.
✔ Dairy-Free – Swap butter for olive oil or ghee.
✔ Meal Prep Friendly – Assemble the foil packs ahead of time and refrigerate until ready to cook.
🌿 Make It Your Own – Try:
- Protein Variations 🐠🍗
- Garlic Butter Shrimp Foil Packs – Swap the salmon for jumbo shrimp and reduce the cook time to 8-10 minutes.
- Chicken & Zucchini Foil Packs – Use boneless chicken breasts or thighs instead of salmon (cook for 20-25 minutes or until 165°F internally).
- Cod or Tilapia Foil Packs – Swap salmon for mild white fish for a lighter flavor. Reduce baking time to 12-15 minutes.
- Extra Veggie-Packed 🥦🍅
- Asparagus & Cherry Tomato Packs – Add asparagus spears and cherry tomatoes for a colorful, vibrant meal.
- Mushroom & Spinach Foil Packs – Toss in sliced mushrooms and fresh spinach for extra nutrients.
- Bell Pepper & Onion Medley – Add thinly sliced bell peppers and onions for a fajita-style twist.
How to Serve
✔ A side salad – Try a Greek salad or arugula with lemon vinaigrette.
✔ A side of grains – Serve with quinoa, brown rice, or couscous for extra heartiness.
✔ Garlic bread or roasted potatoes – For a comforting side option.
✔ A glass of white wine – A crisp Sauvignon Blanc or Chardonnay complements this dish beautifully.
Lemon Garlic Zucchini & Salmon Foil Packs
Ingredients
For the Foil Packs:
- 4 salmon fillets about 6 oz each
- 2 medium zucchinis sliced into rounds
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1 lemon sliced
- 2 tbsp fresh parsley chopped
- 4 tbsp unsalted butter cut into small pieces
Optional Add-Ins:
- Cherry tomatoes
- Asparagus spears
- Sliced bell peppers
Instructions
Prep the Foil Packs
- Preheat the oven to 400°F (200°C) or heat a grill to medium-high heat.
- Cut four large pieces of aluminum foil (about 12×16 inches each). Lightly grease with olive oil.
Assemble the Packs
- Place zucchini slices in the center of each foil piece. Drizzle with olive oil and sprinkle with salt and pepper.
- Lay a salmon fillet on top of the zucchini. Season with Italian seasoning, minced garlic, red pepper flakes, and more salt/pepper.
- Add lemon slices on top of the salmon and place small butter pieces evenly over everything.
Cook the Foil Packs
- Seal the foil packs by folding the sides over the salmon and crimping the edges to create a tight seal.
- Bake in the oven for 15-18 minutes OR grill for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork.
- Carefully open the foil packs (watch out for steam!), garnish with fresh parsley, and serve!
FAQs
Q: Can I use frozen salmon?
A: Yes, but thaw it completely before cooking to ensure they are evenly cooked through.
Q: Can I make these foil packs ahead of time?
A: Yes! You can assemble the foil packs up to 24 hours in advance and store them in the fridge until ready to cook. If using salmon, let the packs sit at room temperature for 10-15 minutes before baking or grilling to ensure even cooking.
Nutritional Information (Approximate)
- Protein: 35g
- Carbs: 5g
- Fats: 24g
This foil pack technique is a great way to cook with minimal mess – perfect for a weeknight meal.
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Looking for more zucchini recipe ideas? visit Zucchini Recipes
This post shows you how to make Lemon Garlic Zucchini & Salmon Foil Packs.
