• Cooking Time:
  • Servings:
  • Preparation Time:



  • 4 4-oz. fresh or frozen skinless salmon fillets, 3/4 inch thick
  • cups thinly bias-sliced carrots
  • cups sliced mushrooms
  • cup sliced green onions (about 4)
  • 2 tsp. finely shredded orange peel
  • 1/2 tsp. dried oregano, crushed
  • 4 cloves garlic, thinly sliced
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 Tbsp. olive oil
  • Salt
  • Freshly ground black pepper
  • medium orange, thinly sliced
  • sprigs oregano (optional)


  • Thaw salmon, if frozen. Set aside. Cook carrots, covered, in a saucepan in a small amount of boiling water for 2 minutes. Drain and set aside. Fold four 24x18-inch pieces of heavy foil in half to make 18x12-inch pieces. Combine carrots, mushrooms, onions, orange peel, oregano, garlic, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper in a large bowl; toss gently.Divide vegetables among the four pieces of foil, placing in center. Top each with 1 salmon fillet; drizzle with 1 1/2 teaspoons oil. Sprinkle each lightly with additional salt and pepper; top with orange slices. Bring together 2 opposite edges of foil; seal with a double fold. Fold remaining edges to enclose the mixture, leaving space for steam to build.
  • Grill the packet on the rack of an uncovered grill directly over medium heat for 15 to 20 minutes or until carrots are tender and fish flakes easily with a fork. If desired, garnish with fresh oregano sprigs

Categories: Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved