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Garlic Dijon Shrimp and Salmon Foil Packs

Shrimp and salmon foil packs baked at 425°F, steamed in glossy garlic Dijon butter with zucchini and cherry tomatoes for an easy one packet dinner. Open a foil pack to reveal tender salmon and pink shrimp cooked together with vegetables in a buttery sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 count salmon fillets 5 oz each
Shrimp
  • 1 lb large shrimp peeled and deveined
Vegetables and aromatics
  • 2 count zucchini sliced
  • 1 cup cherry tomatoes
  • 4 count garlic cloves minced
Garlic Dijon butter
  • 4 tbsp butter melted
  • 2 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp dried thyme
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 0.25 garnish fresh parsley for garnish

Equipment

  • 1 sheet pan

Method
 

Make the garlic Dijon butter
  1. Preheat the oven to 425°F and whisk together melted butter, Dijon mustard, minced garlic, lemon juice, and dried thyme until smooth.
Pack the foil packets
  1. Lay four large sheets of foil on a baking sheet and divide the sliced zucchini and cherry tomatoes among them.
  2. Place one salmon fillet and a portion of shrimp on top of the vegetables in each packet.
  3. Drizzle each packet with the garlic Dijon butter, then season salmon and shrimp with salt and pepper.
  4. Fold and crimp the foil tightly to seal, leaving no gaps for steam to escape.
Bake and finish
  1. Bake at 425°F for 18–20 minutes, until the salmon is cooked through and the shrimp are pink.
  2. Open the foil carefully, then garnish with fresh parsley and spoon the glossy juices over the fish.

Notes

For the best steam-burst effect, crimp the foil firmly so the packets stay sealed; you should see a lot of glossy sauce inside when you open them. Store leftovers in an airtight container in the refrigerator up to 3 days (reheat gently in a skillet or oven until warmed through). Freezing is not recommended because the shrimp and salmon can become softer in texture after thawing. If you want a dairy-light option, use olive oil plus a little Dijon to replace the butter while keeping the flavor profile.