These Baked Salmon & Fennel Foil Packets are super easy! Easy to make, easy to cook – and low in calories to boot! They are a great healthy meal that will go with so many things – salads, potatoes and veg, rice…
The combination of the salmon and fennel is really quite something. Cooking them together leaves the salmon cooked to flaky perfection. While the fennel is cooked just long enough to release a sweeter flavour, while still being crunchy.
I know not everyone is a big fan of fennel. Personally I love it. Back in the UK I went through a phase of being a little addicted to fennel tea. I used to buy these fennel tea bags from Holland & Barrett and drink 2 or 3 a day. Until I started writing this post I actually totally forgot about those tea bags – I think I’ll have to try and find some again! Anyway, if you aren’t a fan of fennel you can easily substitute this for something like tender-stem broccoli, green beans, sugar snap peas or even some shredded sprouts.
Foil packets are the solo cooks best friend. You can make them up in advance and pop them in the oven when you are ready to eat them. Zero cooking at the time – but a freshly cooked, hot meal. Amazing! And they literally take minutes to put together. This recipe is pretty simple. But you can make them into an entire meal in a packet.
Do you have any foil packet recipes? I’d love to hear them.
Mandoline Slicer – With Cut Resistant Gloves
Veggie Saving Reusable Bags
Veggi storage containers
Baked Salmon & Fennel Foil PacketsCourse: DinnerDifficulty: Easy
Baked Salmon & Fennel Foil Packets. With tender flaky salmon and crunchy fennel, you’ll never believe that these take mere minutes to put together. Perfect to prep in advance and simply pop in the oven.
1 salmon fillet, around 150g, skinless
1/4 lemon, juice and a couple of thin slices
sprig of dill, roughly chopped
drizzle olive oil (around 1/4 tsp)
1 small fennel bulb
- Preheat the oven to 180C.
- Cut a piece of foil around 10″ by 10″. Lay flat on the counter, shiny side up.
- Place the salmon fillet in the middle of the foil. Drizzle with the olive oil and season with salt and pepper.
- Slice the fennel bulb thinly. Use a mandolin on a 3mm setting if you have one.
- Lay the fennel on top of the salmon. Top with the lemon slices and the dill and drizzle the lemon juice over the top. Bring the sides of the foil up around the long sides of the salmon to make a tent. Fold the top and the open edges to create a sealed packet.
- Place in the oven for 20 minutes. Remove and serve – be careful when opening the packet, it will be steamy inside!
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