I first saw the recipe for these Salmon & Shrimp Foil Packs months ago while scrolling through my news feed. And I knew I HAD to try it. I saved the recipe and would go back to it over and over again causing excessive amounts of drooling and crazy pregnancy cravings! Until finally I had some free time to actually make it this past weekend. It was so quick and easy to cook up and well worth the wait.
The sauce gives a burst of savory flavor with every bite! I changed the ingredients a little from the original recipe but the mix of butter, Dijon mustard, honey and garlic is unbelievably tasty. You can find the original recipe on for these Salmon & Shrimp Foil Packs on Crème De La Crumbs blog. Or you can try my little twist on it below. Enjoy!
NEED SOME SIDE DISH INSPIRATION? CHECK OUT THESE RECIPES BELOW!
SALMON AND SHRIMP GARLIC MUSTARD FOIL PACKS
Course: Main Course, SeafoodDifficulty: Easy5
servings15
minutes25
minutes698
kcalThese Salmon & Shrimp Foil Packs are made with a savory sauce full of butter, dijon mustard, honey and garlic for an incredibly mouthwatering meal!
Ingredients
32 oz boneless skinless salmon (about 5 full fillets)
½ lb large raw shrimp (about 20-24 shrimp)
2 Tbs olive oil
2 tsp garlic salt, divided
2 tsp pepper, divided
1 tsp Italian seasoning
½ cup melted butter
1 Tbs honey
2 Tbs Dijon mustard
2 Tbs whole grain garlic mustard
3 Tbs minced garlic
Fresh chopped dill, for sprinkling on top
Directions
- Preheat oven to 400 degrees
- Cut 5 pieces of foil big enough to wrap each salmon fillet in. Place one fillet on each piece of foil
- Spread olive oil on each salmon fillet rubbing evenly throughout. Sprinkle garlic salt, pepper, and Italian seasoning on each salmon piece
- In a large bowl, add all the shrimp, 1 Tbs of olive oil, garlic salt, pepper and Italian seasoning. Stir with a spoon until everything is coated well
- Place 3-4 shrimp on top of each salmon fillet and set aside for now
- Start making the sauce by combining the melted butter, honey, both mustards, garlic, 1 tsp garlic salt and 1 tsp pepper in a small bowl. Whisk together until well combined
- Pour about 3 spoonfuls of the sauce on each foil pack spreading evenly on the shrimp and salmon
- Save whatever sauce is leftover for later
- Wrap the foil packs shut ensuring the ends are pinched together well to prevent juice from dripping out
- Place each foil pack into the oven directly on the metal rack. Bake for about 20-25 minutes
- Remove from oven and unwrap foil packs when ready to serve. Pour more of the reserved sauce on top as desired and sprinkle with the fresh dill
Notes
- Inspired by Creme De La Crumb’s recipe
- Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.
Nutrition Facts
5 servings per container
Calories698
- Amount Per Serving% Daily Value *
- Total Fat
39g
60%
- Saturated Fat 16.7g 84%
- Cholesterol 403mg 135%
- Sodium 1713mg 72%
- Amount Per Serving% Daily Value *
- Potassium 390mg 12%
- Total Carbohydrate
8.1g
3%
- Dietary Fiber 1.3g 6%
- Sugars 3.9g
- Protein 41.4g 83%
- Calcium 7%
- Iron 34%
- Vitamin D 64%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
