Grilled Dilled Salmon and Vegetable Packs

Name: Grilled Dilled Salmon and Vegetable Packs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons chopped fresh parsley; 1 teaspoon garlic salt; 237 milliliters fresh sugar snap pea pods, strings removed; 567 grams salmon fillet, 1/2 to 3/4 inch thick (about; 355 milliliters medium tomatoes, seeded, coarsely chopped; 2 Tbsps olive or vegetable oil; 355 milliliters medium yellow summer squash, sliced

Grilled Dilled Salmon and Vegetable Packs might be just the main course you are searching for. Watching your figure? This gluten free, dairy free, whole 30, and pescatarian recipe has 289 calories, 30g of protein, and 16g of fat per serving. This recipe serves 4. It is perfect for The Fourth Of July. Head to the store and pick up summer squash, tomatoes, sugar snap pea pods, and a few other things to make it today. To use up the tomatoes you could follow this main course with the Pink Peony Popcorn Balls as a dessert. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat gas or charcoal grill.

Equipment you will use

Grill

Cut salmon fillet into 4 serving pieces.

Ingredients you will need

Salmon Fillets

In small bowl, mix oil, dill weed, parsley and garlic salt. In heavy-duty foil bag, place salmon, tomatoes, squash and pea pods.

Ingredients you will need

Garlic Salt

Dill

Snow Peas

Tomato

Parsley

Salmon

Squash

Cooking Oil

Equipment you will use

Bowl

Aluminum Foil

Brush oil mixture over salmon and vegetables. Double-fold open end of bag.

Ingredients you will need

Vegetable

Salmon

Cooking Oil

Place bag on grill. Cover grill; cook over medium heat 15 to 20 minutes or until salmon flakes easily with fork.

Ingredients you will need

Salmon

Equipment you will use

Grill

Place bag on serving plate; unfold.

Equipment

Grill

Bowl

Aluminum Foil

Ingredients

Servings:

2teaspoons

chopped fresh parsley 1teaspoon

garlic salt 237milliliters

fresh sugar snap pea pods, strings removed 567grams

salmon fillet, 1/2 to 3/4 inch thick (about 355milliliters

medium tomatoes, seeded, coarsely chopped 2Tbsps

olive or vegetable oil 355milliliters

medium yellow summer squash, sliced

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The A to Z Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.