Community Corner

Salmon & Root Veggie Packets

You'll love the health benefits of this easy entree where clean-up is a breeze.

The following column was written by Clinton Patch Editor Fay Abrahamsson.

My mother found this recipe for salmon and vegetables in www.Relish.com "Celebrating America's Love of Food." 

It's absolutely delicious! It's also healthy and colorful and because it is baked in foil, there's no messy dishes or baking pans to clean up. 

This recipe serves four, but it would be easy to halve or double it depending on how many people you are serving. 

Salmon & Veggie Packets
2 medium red potatoes, scrubbed but not peeled
1 medium turnip, trimmed, peeled
1 medium red beet, trimmed, peeled
4 (6 oz.) salmon fillets
4 T butter
1 lemon, sliced thin
4 large sprigs of fresh dill
1/2 tsp. kosher salt
freshly ground pepper

Preheat oven to 400 degrees.  Cut off four pieces of heavy duty foil. 

On a cutting board, shred the potato, turnip and beet separately. Take 1/4 of each and mound in the center of each piece of foil.  Place salmon fillet on top of each pile of veggies. Top each piece of salmon with 1 Tablespoon of butter, a lemon slice and dill. Sprinkle with salt and pepper. 

Bring up ends of foil and tightly seal the packages.  Place packages on a cookie sheet or rimmed sheet pan. 

Bake for 30 minutes. Remove from oven and let stand for 5 minutes without opening foil.  Serve. 


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