Easy Oven Salmon and Veggie Pouches

I have always been someone who appreciates high-quality, organic ingredients, but that doesn’t mean I have always eaten as much produce as I should. As the organic foods market has grown, it has become easier and easier to find cheeses, breads, meats, and treats that are delicious and still satisfy my desire to “eat clean.” While I am so thankful that these foods are available, I have been making a concerted effort to get more produce on our plates over the few months. Spending 6 weeks dairy free while we sorted our some digestive issues with Dahlia only gave me more drive to find tasty ways to get our greens.


This simple but yummy salmon and veggies dinner was invented out of my need to find healthy, dairy-free meals that packed a lot of flavor and nutrition without taking too much time to plan or prepare. As an extra bonus, this dinner requires very minimal cleanup.


Total Time: 30 minutes

Serves: 4


  • Salmon fillet, about 1.5 lbs, cut into 4 equal pieces (you could buy 4 pre-cut portions but I find those are usually more expensive)
  • Assorted seasonal vegetables, chopped: this time I used zucchini and cherry tomatoes, but have also enjoyed it with summer squash, broccolini, and bell peppers
  • ½ yellow onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 lemon, sliced—save the ends if you want a little extra juice for serving
  • Fresh herbs: whatever you have on hand, I used dill and sage
  • Olive oil for drizzling
  • Salt and pepper
  • Avocado for topping (optional, if in season)


  • Preheat oven to 350°F
  • Prepare all vegetables
  • Lay out four sheets of aluminum foil and place one salmon portion on the center of each
  • Evenly divide the chopped veggies, garlic, onions, lemon slices, and herbs among the four portions
  • Sprinkle each portion with salt, pepper, and olive oil
  • Fold over the edges of the aluminum foil, completely covering the salmon and veggie piles
  • Place the sealed pouches on a baking sheet and put in the oven until salmon is cooked, about 20 minutes
  • Arrange on a plate, top with fresh avocado and/or some freshly chopped herbs and a squeeze of fresh lemon juice

Can a home-cooked meal get any easier? I’m all about one pot (or pouch) meals that deliver all the flavor while cleaning up in a cinch. Do you have any go-to healthy meals? Let us know in comments!

Jenna is a writer, educator, wife, and mama living in Colorado with her husband and two children. She founded American Ingenue as a personal blog in 2008 after losing her mother to breast cancer, using the forum as a reminder to live life to the fullest. Jenna loves cooking, dreaming, and adventuring with her family. She has been inspired to share her experiences with others as she navigates this crazy life and strives to have "it all."