Easy Salmon Foil Packets with Vegetables

This easy, all-in-one Salmon Foil Packet with potatoes, snap peas, and tomatoes gets its spicy zing from Harissa paste, a North African spice mix. Baking in foil makes super-tender salmon and clean up is a snap! This dinner is designed to feed two, but it’s easy to scale up or down.

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Yield: 2 servings


For the Harissa Mayonnaise:

  • 1/4 cup mayonnaise
  • 1 teaspoon harissa paste
  • 1 teaspoon honey
  • 1 tablespoon lime juice

For the salmon packets:

  • 2 to 4 teaspoons olive oil
  • 1 yellow potato (6 ounces), very thinly sliced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 handfuls (4 ounces) fresh sugar snap peas, ends trimmed
  • 12 to 16 cherry tomatoes, halved
  • 2 teaspoons lime juice
  • 2 (6-ounce) skinless salmon fillets

For garnish:

  • 1 lime, thinly sliced
  • Chopped parsley


1 Preheat the oven to 375ºF.

2 Make the harissa mayonnaise: In a small bowl, stir the mayonnaise, harissa paste, honey, and lime juice.

A small ceramic bowl sits on a marble countertop. Inside is mayonnaise, harissa, hone and lime juice for quick and easy salmon foil packets. A small ceramic bowl sits on a marble background. A spoon is inside with a thick mayonnaise sauce for the best salmon foil packets.

3 Assemble the packets: On a work surface, place an 18-inch-long piece of foil, preferably non-stick, with the long side parallel to the countertop. Brush the face-up side of the foil with 1 teaspoon of oil. (Optional: Instead of oiling the foil, cut a piece of parchment that is 9- by 12-inches and place it over one half of the foil.)

Arrange half the potatoes on the oiled side of the foil and sprinkle with a pinch of salt and a pinch of pepper.

Place half the snap peas over the potatoes, followed by half the cherry tomatoes. Sprinkle lightly with salt and pepper, and drizzle with 1 teaspoon oil. Sprinkle with 1 teaspoon of lime juice. Place a salmon fillet over the vegetables and spread with half the harissa mayonnaise.

A large piece of foil has a piece of parchment paper covering half of it. Sugar snap peas for Salmon and Vegetable Foil Packets with Harissa. Olive oil coated cherry tomatoe halves and sugar snap peas rest on a piece of parchment paper. The paper covers half of a large sheet of foil. A large piece of foil is under a white piece of parchment paper. Uncooked salmon fillet covers halved grape tomatoes and sugar snap peas.

4 Fold and seal the packet: Fold the foil over the fish so the ends meet. Fold all three open sides to make a border of about 1 inch, and crimp them to tightly seal the packet. Place on a baking sheet.

Repeat with the second sheet of foil, vegetables, and salmon.

A top view of a white cutting board with a vertical foil packet..A white cutting board rests on a marble background. A foil packet with healthy salmon and vegetables inside. White background with a top view of a sheet of foil on a baking sheet.

5 Bake the packets: Bake the packets for 20 to 22 minutes, or until the salmon and vegetables are cooked through.

Carefully open one of the packets to peek. The internal temperature of the thickest part of fish should register 140ºF on an instant-read thermometer.

(Note that the fish will continue to cook for a few minutes once it is removed from the oven.)

A baking sheet sits on a marble background, with a sheet of foil on it. Salmon filet rests on top of sliced grape tomatoes and sugar snap peas.

6 Serve the salmon: Open the packets carefully (be prepared for hot steam to escape.) Slide a large spatula under the potatoes and transfer the vegetables and fish to dinner plates. Garnish with the lime slices and a few sprinkles of chopped parsley. Serve with rice, if you like.

Roast salmon filet on foil with roast grape tomatoes, chopped cilantro and thinkly sliced lime on top.