Foil Packet Lemon Dill Salmon & Veggies
Fresh salmon fillets sealed in foil with lemon, dill, and mixed vegetables, then roasted over campfire coals for a bright, healthy lunch with minimal mess and loads of flavor.
Equipment
- Heavy-duty aluminum foil
- Campfire tongs
- Knife
- Cutting board
Ingredients
- 2 pieces salmon fillet 5-6 oz each, skinless
- 1 cup zucchini sliced
- 1 cup cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 slices lemon plus more for serving
- 2 sprigs fresh dill or 1 tsp dried dill
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Tear two large sheets of foil and lightly oil the centers.
- Arrange zucchini, cherry tomatoes, and red onion evenly in the center of each sheet.
- Lay a salmon fillet on top of the veggies. Drizzle with olive oil, sprinkle with salt and pepper, top with lemon slice and dill.
- Fold the foil over the salmon and crimp edges tightly to seal packets.
- Place packets on hot campfire coals and cook for 12–15 minutes, rotating once, until salmon is flaky and veggies are tender.
- Let cool 2 minutes before carefully opening. Serve with extra lemon.
Notes
Pack veggies pre-sliced in a cooler for fast lunchtime assembly. Use a thick layer of foil to prevent leaks. Cook packets directly on embers or a grill grate for best results.