Indulge in the perfect balance of flavors with our Steamed Salmon with Potatoes and Broccoli in Foil recipe. This delightful dish offers a medley of tender salmon, vibrant broccoli, and creamy potatoes, all enveloped in a zesty lemon dill sauce. Discover a healthy, easy-to-make meal that's sure to impress friends and family at weeknight dinners or special gatherings.
We are thrilled to share this mouthwatering and super healthy recipe that's become a staple in our kitchen – Salmon with Potatoes and Broccoli in Foil. This dish not only celebrates the natural flavors of the ingredients but also showcases the art of simple, elegant cooking. Whether you're a seasoned cook or just starting out, this recipe promises a delightful culinary adventure. Let's get cooking!
Jump to:
- Why You Will Love This Recipe
- Is Salmon Healthy?
- Ingredients For The Salmon Foil Packs
- How to make Steamed Salmon with Potatoes and Broccoli in Foil
- How to Make This Dill Mustard Sauce Recipe
- How do I know my Salmon is done?
- Internal Temperature of Salmon
- Variations and Substitutes
- Best Flavor Combinations for Salmon Packets
- Storage Instructions
- What to Serve With This Easy Baked Salmon
- Wine Suggestions
- FAQ's
- Steamed Salmon with Potatoes and Broccoli in Foil
Why You Will Love This Recipe
- Healthy: Packed with essential nutrients, this dish is a powerhouse of protein, omega-3 fatty acids, and vital vitamins.
- Versatile: Swap in your favorite seasonal veggies or try different herbs for a personalized touch.
- Prep ahead for weeknight dinner or a dinner party: With minimal prep, you can have this impressive dish ready in no time.
- Easy clean up: The foil packets not only infuse flavor but also make cleanup a breeze.
Is Salmon Healthy?
Salmon is a true superfood, offering an array of health benefits:
It's a rich source of omega-3 fatty acids, aiding in reducing inflammation and lower blood pressure.
Packed with essential amino acids, it's a complete protein that supports muscle health.
Salmon's high levels of potassium and selenium contribute to bone health and reduce cancer risks.
It's heart-healthy, aids in weight management, and promotes brain function.
For more information on Salmon Nutrition visit the Healthline site source
Ingredients For The Salmon Foil Packs
For the Salmon Packs
- Purple sprouting broccoli or Tender stem broccoli
- New potatoes
- Olive oil
- Spring onions
- Salmon fillets
- Lemons
- Dill
- Salt and freshly ground black pepper
For the Dill and Mustard Sauce:
- Greek-style yogurt
- Dill
- Wholegrain mustard
See the recipe card for quantities.
How to make Steamed Salmon with Potatoes and Broccoli in Foil
Prep salmon: Allow salmon to reach room temperature (10 - 15 minutes).
Prep and blanch vegetables: Blanch broccoli, then cool in iced water. Thinly slice and par boil the potatoes.
Assemble Salmon Foil Packets: Preheat oven. Drizzle olive oil on parchment paper. Layer potatoes, spring onions, salmon pieces, lemon, and dill. Seal packets.
Bake Salmon foil parcels: Place on a baking sheet and bake for 15 - 20 minutes.
Chef’s Tip: Aim for an internal temperature of 52 - 55°C (125 to 130°F). Salmon will continue to cook after removal from the oven.
How to Make This Dill Mustard Sauce Recipe
- Combine the yogurt, fresh dill, mustard, lemon juice, and zest together in a small bowl.
- Season with a pinch of salt and pepper.
- Taste and adjust your seasoning as needed. Feel free to add more lemon juice or a drizzle of honey to suit your taste.
- Give your sauce at least 20 minutes to ‘rest’ so that the flavors can develop.
How do I know my Salmon is done?
Wondering when your salmon is perfectly cooked?
The cooking time is not set in stone and will depend on both the specifics of your oven and the thickness of your salmon fillet. Remember, various salmon varieties like Coho, Atlantic salmon, King, Norwegian, and more, come in different shapes, sizes, and thicknesses.
Here's how you can tell if your salmon is cooked to perfection:
- Use a meat thermometer: Check the internal temperature, aiming for a range of 52 - 55°C (125 to 130 degrees Fahrenheit) in the thickest part of the salmon. While the FDA suggests a temperature of 145 degrees Fahrenheit (63°C) for well-done seafood, in our experience, this may lead to overcooked fish.
- Alternatively, flake with a fork: If the fish easily separates into flakes, it's a clear sign that it's cooked just right.
No matter which method you choose, be careful not to overcook your salmon. Dry fish is always a disappointment.
Internal Temperature of Salmon
Always ensure you insert the probe into the thickest part of the fish.
Remember, the fish will continue to cook even after it's removed from the heat, this is known as ‘carry-on cooking’ in the culinary world.
Medium rare: 110 - 125°F (43 - 52°C)
Medium: 125 - 135°F (52 - 57°C)
Well Done: 135 - 145°F (57 - 63°C)
For safety, the FDA recommends a temperature of 145 degrees f (63°C), or well done for all seafood.
Variations and Substitutes
- Fish: While salmon is the star of this dish, you can experiment with other flavorful fish like trout or even a firm white fish like cod.
- Vegetables: Swap broccoli for asparagus, green beans, or even Brussels sprouts for a different twist.
- Herbs: Don't limit yourself to dill; experiment with basil, thyme, tarragon, or fresh parsley for unique flavor profiles.
- Add-ins: Elevate the dish with capers, cherry tomatoes, or even a sprinkle of Parmesan for added depth of taste.
Best Flavor Combinations for Salmon Packets
Looking for some additional ideas for salmon foil parcels? Dive into these flavorful suggestions to elevate your salmon dishes to new heights of culinary delight.
- Citrus and Fennel: Marinate salmon with citrus slices and fennel for a refreshing twist, or infuse with orange and lemon slices alongside fennel fronds for zesty brightness.
- Basil Pesto: Coat top of the salmon with pesto, then add cherry tomatoes and basil leaves for a Mediterranean flair. Alternatively, mix pesto with sun-dried tomatoes and pine nuts for herbal and nutty notes.
- Harissa: Combine spicy harissa paste with bell peppers and red onions for a fiery kick. Or, mix harissa with chickpeas and spinach for a North African-inspired delight.
- Ginger and Soy: Glaze salmon with ginger and soy, then add shiitake mushrooms and scallions for an umami-rich experience.
- Honey and Mustard Glaze: Apply a sweet honey and Dijon mustard glaze to the salmon, then add asparagus and thyme for a harmonious blend of flavors.
- Balsamic and Rosemary: Drizzle balsamic reduction over salmon, then add cherry tomatoes and fresh rosemary sprigs for a savory-sweet combination.
These combinations bring out the natural richness of salmon, offering a symphony of flavors that will leave your taste buds dancing.
Storage Instructions
Fridge: Store any leftover salmon in an airtight container in the refrigerator for 1-2 days. (Remove from foil.)
Leftovers: This is such a delicious meal, we highly doubt that you will have any leftovers. But here’s a few ideas what to do with leftovers:
- Add to scrambled eggs or frittata
- Toss into pasta or a salad
- Make salmon patties
Make-Ahead Instructions
Planning a dinner party or simply looking to streamline your weeknight meals? Here's how you can get a head start on this delectable dish:
- Prepare vegetables: Wash, trim, and blanch the vegetables. Refresh them in ice water for that crisp, vibrant touch.
- Par-boil the potatoes and cool completely: Thinly slice and par-boil the potatoes until tender. Allow them to cool before assembling the foil packets.
- Assemble the foil packets in advance: A few hours before you're ready to cook, layer the ingredients in the foil packets. This step can be completed ahead of time to save you the rush later.
- Refrigerate the assembled packets: Place them in the refrigerator until you're ready to cook. This not only saves time but also allows the flavors to meld together beautifully.
- Prepare the dill and mustard sauce: Mix the yogurt, dill, and mustard, and refrigerate it until needed.
- Bring to room temperature: When it's time to cook, take the packets out of the fridge while preheating the oven. This ensures even cooking.
- Bake and enjoy: Follow the baking instructions, and savor the fruits of your organized prep work.
How to Reheat Salmon
Oven: Place the leftover salmon in a baking dish and cover it with foil. Bake in a preheated oven 150°C (300 degrees Fahrenheit) for 15 to 20 minutes, or until hot. Check the internal temperature, aiming for a range of 52 - 55°C (125- 130 degrees Fahrenheit) in the thickest part of the salmon. The timing may vary depending on the thickness of your salmon.
Microwave: In a hurry? You can reheat the leftover salmon in the microwave on 50% power in 40-second intervals. Be cautious not to overheat in the microwave, as it can lead to dry fish.
What to Serve With This Easy Baked Salmon
Pairing the perfect sides with your Steamed Salmon with Potatoes and Broccoli in Foil can elevate the dining experience. Here are some delightful options:
- Mixed Greens Salad: A light, crisp salad with a zesty vinaigrette complements the richness of the salmon beautifully.
- Garlic Butter Asparagus: If you rather want to leave the broccoli out of the foil packets this roasted asparagus drizzled with garlic-infused butter is the perfect alternative.
- Lemon Herb Rice: If you are making your salmon foil packets without the potato layer, this fluffy, fragrant rice with a hint of lemon and fresh herbs makes for a delightful accompaniment.
- Crusty Bread or Rolls: A warm, crusty loaf of bread or rolls are perfect for mopping up the delicious lemon dill sauce.
- Roasted Cherry Tomatoes: Bursting with flavor, roasted tomatoes provide a burst of sweetness that pairs harmoniously with the salmon.
- Quinoa Pilaf: A nutty quinoa pilaf with toasted almonds and herbs is a healthy and satisfying choice if you want to leave the potatoes out of your salmon foil packets.
Wine Suggestions
Pairing the right wine can enhance the flavors of your meal. For this Steamed Salmon with Potatoes and Broccoli in Foil, consider these wine options:
- Chardonnay: A well-balanced Chardonnay with its crisp acidity and notes of citrus and oak complements the salmon's buttery texture.
- Pinot Noir: Its light to medium body, and red fruit notes, enhance the natural flavors of the salmon without overpowering them.
- Sauvignon Blanc: Its zesty acidity and bright citrus flavors offer a refreshing contrast to the richness of the dish.
- Rosé: A dry rosé with its fruity undertones and crisp finish pairs wonderfully with the salmon.
FAQ's
While fresh salmon is recommended for the best flavor and texture, you can use frozen salmon. Thaw it in the refrigerator before adding to the foil packets.
Absolutely! Feel free to experiment with your favorite vegetables like asparagus, green beans, or Brussels sprouts.
We prefer adding a layer of parchment paper between the foil and the ingredients. Alternatively, ensure the foil is well-greased with olive oil before assembling the packets. This will help prevent sticking.
Certainly! Herbs like thyme, rosemary, or parsley can be excellent alternatives to dill, providing a unique flavor profile.
As you embark on your culinary adventures with these salmon foil parcels, remember that the art of cooking is a journey, not a destination. Embrace your creativity, explore new flavors, and savor every moment in the kitchen. Whether you're cooking for loved ones or indulging in a solo feast, let each bite be a celebration of your passion for good food. Happy cooking!
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Steamed Salmon with Potatoes and Broccoli in Foil
- Total Time: 30 - 35 minutes
- Yield: Serves 4
- Diet: Gluten Free
Description
Indulge in the perfect balance of flavors with our Steamed Salmon with Potatoes and Broccoli in Foil recipe. This delightful dish offers a medley of tender salmon, vibrant broccoli, and creamy potatoes, all enveloped in a zesty lemon dill sauce. Discover a healthy, easy-to-make meal that's sure to impress friends and family at weeknight dinners or special gatherings.
Ingredients
For the Salmon Packs:
400g (14 oz) purple sprouting broccoli or Tenderstem broccoli
600g (21 oz) new potatoes, scrubbed
2 tablespoon olive oil
4 spring onions, chopped
4 x 150 - 200g (5 - 7 oz) Salmon fillets, skinned
2 lemons (1 lemon sliced, and 1 lemon, zested and juiced)
4 sprigs of dill
Salt and freshly ground black pepper
For the Dill and Mustard Sauce:
150g (5 oz) Greek-style yogurt
2 tablespoon chopped dill, plus a few sprigs to garnish
1 tablespoon wholegrain mustard
Instructions
Prep salmon - Remove salmon from the fridge and allow it to come to room temperature, about 10 - 15 minutes.
Prep and blanch vegetables - Bring a large pot of salted water to the boil. Fill a large bowl with cold water and some ice, and set aside. Wash and trim the base of the broccoli stalks. Add the broccoli to the pot, return to the boil then cook for 1-2 minutes. Use a slotted spoon to remove the blanched broccoli from the boiling water and pop into the bowl of iced water. (Keep the pot of water on the heat). Once cooled, (about 1-2 minutes) drain well and pat dry on kitchen paper.
Par boil the potatoes - Thinly slice the potatoes. Add to the pot of boiling water and cook for 8-10 minutes until tender. Drain and allow to steam dry in the colander. Return to the pot drizzle with the olive oil and season with salt and pepper, tossing gently to coat.
Assemble Salmon Foil Packets - Preheat oven to 200°C (400°F). Cut 4 large squares of parchment paper (or baking paper) and 4 large squares of aluminum foil sheets. Lay the parchment paper on top of the foil and them out on your worktop. Drizzle a little olive oil in the center of each paper layer. Season with salt and pepper. Layer up a quarter of the new potatoes on each square, sprinkling with the spring onions. Place the salmon fillet on top of the potatoes, and drizzle with lemon juice, half of the zest, and a few sprigs of dill. Season with salt and pepper. Nestle the green veg around the salmon and lay lemon slices on top of each fillet. Bring the sides of the paper and foil together, folding and crimping the edges to seal. (Make sure that there’s still room for air to circulate during cooking.)
Bake Salmon foil parcels - Place the parcels on a baking sheet. Bake the parcels for 15 - 20 minutes or until done to your liking. Remember cooking time can be a few minutes shorter or longer depending on your oven and the thickness of your salmon fillet.
Make the sauce - Stir the rest of the lemon zest, dill, and mustard into the yogurt then season to taste.
Serve - Open the parcels carefully, as steam will be released. Scatter with a few small dill sprigs then serve with the dill and mustard yogurt sauce.
Notes
Chef’s Tip: You are aiming for an internal temperature of 52 - 55°C (125 - 130°F) but your salmon will carry on cooking after you take it out of the oven and the temperature will rise a couple of degrees. So remove your salmon from the oven at more or less 50°C (120°F) and rest the salmon for 5 minutes.
Storage Instructions - Store any leftover salmon in an airtight container in the refrigerator for 1-2 days. (Remove from foil.)
How to Reheat Salmon - Oven: Place the leftover salmon in a baking dish and cover it with foil. Bake in a preheated oven 150°C (300 degrees Fahrenheit) for 15 to 20 minutes, or until hot. Check the internal temperature, aiming for a range of 52 - 55°C (125- 130 degrees Fahrenheit) in the thickest part of the salmon. The timing may vary depending on the thickness of your salmon. Microwave: In a hurry? You can reheat the leftover salmon in the microwave on 50% power in 40-second intervals. Be cautious not to overheat in the microwave, as it can lead to dry fish.
- Prep Time: 10 minutes
- Cook Time: 20 - 25 minutes
- Category: Dinner Recipes
- Method: Roasting and Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Serving
- Calories: 499
- Sugar: 5.7 g
- Sodium: 464.2 mg
- Fat: 18.3 g
- Carbohydrates: 33.9 g
- Protein: 49.9 g
- Cholesterol: 96.9 mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
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