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  • 2 medium red potatoes
  • 1 medium turnips
  • 1 medium red beet
  • 4 (6-ounce) salmon fillets
  • 4 tablespoons butter
  • 1 lemon, sliced
  • 8 sprigs fresh dill
  • 1/2 teaspoon salt
  • Freshly ground black pepper


  1. Preheat oven to 400F. Cut 4 (18 x 8-inch) pieces of aluminum foil.
  2. Cut potatoes, turnip and beet into slivers, using a vegetable peeler, or shred using a food processor. Pile vegetables onto pieces of foil. Place a salmon fillet on each piece. Top each with 1 tablespoon of butter, a few slices of lemon and 2 sprigs of dill. Sprinkle with salt and pepper.
  3. Bring up ends of foil and fold to tightly seal packets. Place packets in shallow baking pan.
  4. Bake 30 minutes, or until salmon is cooked through. Remove from oven and let stand 5 minutes before opening foil (be careful as steam will escape.) Serve immediately.

Recipe by Deanna Segrave-Daly

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The recipe was originally published as Salmon and Root Vegetable Packets on

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