#foilpackets

This recipe for Baked Lemon Parmesan Salmon and Asparagus in Foil is a quick and easy way to make a tasty seafood dish. The salmon tastes great with garlic, lemon, and Parmesan cheese, and the asparagus cooks perfectly next to it. All of the ingredients are baked together in foil packets, which makes for an easy-to-clean meal that is both tasty and tender.

Ingredients: 4 salmon fillets. 1 bunch asparagus, trimmed. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 lemon, thinly sliced. 1/4 cup grated Parmesan cheese. Salt and pepper, to taste. Fresh parsley, chopped, for garnish.

Instructions: Turn on the oven and heat it up to 400F 200C. Put one salmon fillet on a piece of foil that is big enough to go all the way around it. Spread the asparagus out evenly in the foil packets and place them next to the salmon fillets. Add olive oil to the salmon and asparagus. Put small pieces of garlic on top of the salmon and asparagus. Stack slices of lemon on top of each piece of salmon. Add salt and pepper to taste to everything. Put some Parmesan cheese on top of the asparagus and salmon. The salmon and asparagus are sealed in a tight package by folding the sides of the foil over them. Put the foil packets on a baking sheet and heat the oven to 400F. Bake for 15 to 20 minutes, or until the salmon is done and the asparagus is soft. Carefully open the foil packets, sprinkle chopped parsley on top, and serve right away.

Prep Time: 10 minutes

Cook Time: 20 minutes

This simple recipe for Pesto Salmon & Italian Veggies in Foil cooks juicy salmon fillets and a mix of colorful Italian vegetables all at the same time in foil packets for ease of use. The pesto sauce gives the soft salmon a rich flavor, and the vegetables get a beautiful roast and the tasty juices soak into them. Great for a quick dinner during the week or an easy way to entertain guests!

Ingredients: 4 salmon fillets. 1 cup cherry tomatoes, halved. 1 zucchini, sliced. 1 yellow squash, sliced. 1/2 red onion, thinly sliced. 4 tablespoons pesto sauce. 2 tablespoons olive oil. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Preheat your oven to 400F 200C. Cut four large squares of aluminum foil, big enough to wrap each salmon fillet and veggies. Place a salmon fillet in the center of each foil square. Divide the cherry tomatoes, zucchini, yellow squash, and red onion evenly among the foil squares, arranging them around the salmon. Spread 1 tablespoon of pesto sauce over each salmon fillet. Drizzle olive oil over the veggies and salmon, then season everything with salt and pepper. Fold the edges of the foil to create a packet, sealing tightly. Place the foil packets on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the veggies are tender. Carefully open the foil packets, garnish with fresh basil leaves, and serve hot. Enjoy your delicious Pesto Salmon & Italian Veggies straight from the foil!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Shrimp Boil Foil Packets are perfect for camping trips or outdoor gatherings. Packed with shrimp, sausage, corn, and potatoes, seasoned with Old Bay and cooked to perfection in foil packets, they're a delicious and easy meal!

Ingredients: 1 lb large shrimp, peeled and deveined. 2 ears of corn, each cut into 4 pieces. 1 lb baby potatoes, halved. 1 lb smoked sausage, sliced. 1 onion, thinly sliced. 4 cloves garlic, minced. 1 lemon, thinly sliced. 4 tbsp butter, divided. 1 tbsp Old Bay seasoning. Salt and pepper to taste. Fresh parsley, chopped for garnish.

Instructions: Set the campfire up or heat the grill to medium-high. Put the smoked sausage, onion, garlic, lemon slices, 2 tablespoons of melted butter, Old Bay seasoning, salt, and pepper in a large bowl. Add the shrimp and mix them all together. Toss everything to cover it all. Put equal amounts of the mix on 4 large sheets of heavy-duty aluminum foil. Put a piece in the middle of each piece of foil. In each foil packet, put a tablespoon of butter on top. Then, fold the foil over the food to seal it tightly. For about 10 to 15 minutes, or until the shrimp is pink and cooked all the way through and the vegetables are soft, put the foil packets on the grill or campfire. With care, open the foil packets, sprinkle with chopped fresh parsley, and serve hot.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Santa Fe Chicken Foil Packets are an easy and tasty way to eat a tasty meal with little cleanup. They're great for a quick dinner during the week or a simple meal while camping because they're full of protein, vegetables, and strong spices.

Ingredients: 4 boneless, skinless chicken breasts. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. 1 cup salsa. 1 teaspoon chili powder. 1 teaspoon cumin. Salt and pepper to taste. 1 cup shredded cheddar cheese. Cilantro, for garnish optional.

Instructions: Warm up the grill over medium-high heat. Put black beans, corn, bell pepper, onion, salsa, chili powder, cumin, salt, and pepper in a bowl. Mix them all together. Spread out four big pieces of foil. In the middle of each piece of foil, put a chicken breast. Spoon the bean and corn mixture on top of each chicken breast to cover them evenly. Seal the foil tightly by folding the sides over the chicken and bean mix. Place the foil packets on a grill that has already been heated up. Cook for 20 to 25 minutes, or until the chicken is fully cooked. Remove the chicken breasts carefully from the foil and cover with shredded cheese. Allow the cheese to melt on top of each breast. If you want, add cilantro as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes