Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Preheat oven to 400 degrees F (200 degrees C).
Spray four 6×6-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.
Cook's Notes:
Celery salt can be substituted for celery seed if desired.
You can add the onion and dill pickle after cooking for a stronger onion taste if desired.
Nutrition Facts (per serving)
| 313 | Calories |
| 17g | Fat |
| 9g | Carbs |
| 30g | Protein |
