Salmon & Shrimp Garlic Mustard Foil Packs

Salmon & Shrimp Foil Packs

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.

Salmon & Shrimp Foil Packs

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!

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SALMON AND SHRIMP GARLIC MUSTARD FOIL PACKS

Course: Main Course, SeafoodDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

698

kcal

These 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

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.

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