Campfire Cooking: Pesto Salmon and Veggies Foil Pack
Foil packs are a great hack for cooking while camping. They’re easy to throw together and simple to clean up. Dinner around the fire doesn’t have to just be hot dogs on a stick or pre-packaged food anymore.
With this recipe, you’ll end up with a gourmet salmon dinner just by putting all the ingredients into the foil and cooking it over the campfire. Dinner will be done in no time.
Photo Credit: Mike Miller, A Healthier Michigan
- 4 (about 4 oz.) skinless salmon fillets
- 1 lb. (medium/thin) asparagus, tough ends trimmed
- 3 tsp. olive oil, divided
- Salt and freshly ground black pepper
- 4 Tbsp. pesto, homemade or store bought
- 4 tsp. fresh lemon juice
- 1 pint grape tomatoes, halved
Pesto Salmon and Veggies Foil Pack
1. Cut four pieces of aluminum foil about 14 inches long.
2. Toss asparagus with 2 tsp. olive oil and season with salt and pepper to taste, divide into 4 servings and layer in center of each piece of foil.
3. Season both sides of salmon with salt and pepper.
4. Layer salmon over asparagus and drizzle 1 tsp. lemon juice over each fillet.
5. Then spread 1 Tbsp. of pesto on top of each salmon filet.
6. Toss tomatoes with remaining 1 tsp. olive oil and season lightly with salt. Spread over each salmon fillet.
7. Wrap sides of foil in and roll and crimp edge to seal, then wrap ends upward to seal (don't wrap too tightly - you want the heat to be able to circulate well, so there should be an air pocket).
8. Cook in embers of camp fire, not directly in the fire, for about 20-25 minutes or until cooked to desired doneness depending on how thick the salmon pieces are. It should be cooked to 145 degrees internally.
9. You may also cook in an oven or on a grill. If cooking in oven, place foil packs side by side on a baking sheet and bake in a 400 degree preheated oven until salmon has cooked through, about 20-25 minutes. If cooking on the grill, place foil pack on medium-high heat grill for about 15-20 minutes until cooked properly.