All Packed Up Salmon
Yes – you can grill salmon without the mess! Little tin foil packets make all the difference in this fast, no-mess, zero clean-up recipe.
At The Paleo Diet, we love to fire up the grill year-round, even in cold weather. It’s easy to get in a grilling rut of burgers and chicken, but salmon is just as easy (if not easier) to do.
All you need for this easy recipe is wild-caught salmon, fresh dill, and orange slices. For an easy side dish, we package up carrots with a little olive oil and grill them the same way.
These little tin foil packages will upgrade your grill game, big time.
- Recipe by: The Paleo Diet Team
- Serves: 4
- Meal: Dinner
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
4 salmon fillets, 6 ounces each
4 tbsp extra virgin olive oil + 1 tsp extra
1/2 chopped fresh dill
8 orange slices
1 lb small carrots, trimmed
Preheat grill to medium-high heat.
Cut tin foil into eight 12-square-inch pieces. Brush one side of each foil square with ¼ teaspoon olive oil. Place each fillet on a foil square and brush with 1 ½ teaspoons olive oil, 1 tablespoon dill, and 2 orange slices each. Bring edges of foil up over fillet and fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove from grill and set aside.
In a medium-sized bowl, combine carrots with 2 tablespoons olive oil and toss until evenly coated. Distribute carrots evenly among the remaining 4 foil packets, seal, and grill 5 minutes, turning once after 3 minutes.
To serve: Plate salmon over carrots and season with a squeeze of orange slice to taste.