Salmon and Root Vegetable Packets

Classic Norwegian recipe for Salmon and Root Vegetable Baked Foil Packets.
Mark Boughton/styling: Teresa Blackburn
  • Yield: 4 servings

Baking in foil helps the salmon soak up the flavors and makes clean up a snap.


2medium red potatoes
1medium turnips
1medium red beet
4 (6-ounce) salmon fillets
4tablespoons butter
1 lemon, sliced
8sprigs fresh dill
1/2teaspoon salt
Freshly ground black pepper


  1. Preheat oven to 400F. Cut 4 (18 x 8-inch) pieces of aluminum foil.
  2. Cut potatoes, turnip and beet into slivers, using a vegetable peeler, or shred using a food processor. Pile vegetables onto pieces of foil. Place a salmon fillet on each piece. Top each with 1 tablespoon of butter, a few slices of lemon and 2 sprigs of dill. Sprinkle with salt and pepper.
  3. Bring up ends of foil and fold to tightly seal packets. Place packets in shallow baking pan.
  4. Bake 30 minutes, or until salmon is cooked through. Remove from oven and let stand 5 minutes before opening foil (be careful as steam will escape.) Serve immediately.

Recipe by Deanna Segrave-Daly

Nutritional Info *per serving

  • Calories 527
  • Fat 34g
  • Cholesterol 123mg
  • Sodium 515mg
  • Carbohydrate 18g
  • Fiber 4g
  • Protein 37g