Ingredients
4
4 servings
- •cooking spray
- •4 (6 ounce) salmon fillets
- •¼ lemon, juiced, or more to taste
- •2 teaspoons dried dill weed
- •¼ cup Dijon mustard
- •2 large dill pickles, diced
- •½ white onion, diced
- •1 tomato, seeded and diced
- •4 sport peppers, chopped, or to taste (Optional)
- •1 dash celery seed, or to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
- Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
- Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
- Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.
Nutritional Facts
Per 4 servings
- Calories: 313
- Carbohydrate: 9g
- Fat: 17g
- Fiber: 1g
- Protein: 30g
- Sugar: 3g
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