Salmon and Vegetables with Citrus Dill Butter

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Serving: Serves 4
Prep Time: 20 Minutes
Cooking Time: Grill 12 Minutes

June July 2020 Dig In Magazine

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1. Wash hands with soap and water.

2. Rinse fresh produce.

3 Preheat grill to medium-high.

4. Cut aluminum foil into 4 sheets, about 14x12 inches. Evenly divide vegetables between the foil sheets; top each with a salmon fillet, skin-side down, and season to taste with salt and pepper. Top each with 1 lemon slice and 1 lime slice. Wash hands after handling raw salmon.

5. In a small bowl, combine oil, butter, lemon juice, lime juice, garlic and dill; evenly drizzle over each salmon fillet. Wrap up packets, crimp edges together and wrap ends up, making sure not to wrap too tightly so that there is a little extra space inside for heat to circulate.

6. Place on grill, seam-side up; cover and cook until salmon reaches 145 degrees Fahrenheit as verified with an instant-read food thermometer and veggies are tender, about 12 minutes.

7. Remove from grill, cool slightly, and serve warm.

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Nutrition Facts

Nutrition Information Per Serving Calories: 349 (Calories from Fat: 198)
Total Fat: 22g (Saturated Fat: 6g)
Protein: 30g
Total Carbohydrates: 8g (Dietary Fiber: 2g
Sugars: 4g)
Cholesterol: 93mg
Sodium: 136mg