You’ll love that this fresh and easy camping recipe is perfect for making a quick meal for your crew at the campground. Below, we’ll show you how to make these delicious garlic butter and herb salmon packet dinners.
Ingredients
Recipe adapted from one on TheRecipeCritic.com
- 4 6oz salmon filets
- 1 bunch asparagus
- 1 red pepper
- 1 zucchini
- 1 yellow squash
- salt and pepper
- ½ cup butter room temperature
- ¼ cup freshly chopped parsley
- 4 garlic cloves minced
- 1 tsp fresh rosemary chopped
- 1 tsp fresh thyme chopped
- ½ tsp salt
- ¼ tsp pepper
- rice (optional)
- cherry tomatoes (optional)
Instructions:
- Preheat your grill to 400 degrees F.
- Wash and dry all your produce.
- Trim the asparagus and chop into thirds. Chop the red pepper into 1” thick pieces and slice the zucchini and squash.
- Pat dry the salmon fillet and season with salt and pepper.
- Cut four 18” x 12” squares of heavy-duty aluminum foil and set the fillets in the center.
- Divide the veggies among the packets evenly, surrounding the salmon.
- In a small bowl, heat the butter until softened and add in parsley, garlic, rosemary, and thyme. Salt and pepper to taste and stir to combine.
- Pour the butter over the salmon and veggies.
- Seal the packets by folding the edges over themselves to create a tight seal. Be sure to leave a high peak to allow the steam to circulate without escaping.
- Add the packets to the grill and cover. Cook for 15-20 minutes or until the salmon is cooked and the veggies are softened.
- Serve with rice and fresh cherry tomatoes!
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