New England Salmon
with Foil Pouch Potatoes- Seafood/Fruit de Mer
- Fish
- Mustard
- Milk
Transport yourself to a tiny coastal city off the east coast with tonight's New England-inspired salmon dinner. Old Bay seasoned salmon gets the foil-packet treatment with tender leeks and snap peas. Potatoes get roasted alongside for an easy-breezy clean-up!
Ingredients
250 g
Salmon Fillets, skinless
(Contains: Seafood/Fruit de Mer, Fish)
360 g
Red Potato
113 g
Sugar Snap Peas
56 g
Leek, sliced
7 g
Dill
1 tbsp
Old Bay Seasoning
(Contains: Mustard)
6 tbsp
Sour Cream
(Contains: Milk)
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat grill to 425°F over medium heat.
Roughly chop dill. Trim snap peas. Cut potatoes into 1/2-inch pieces. Pat salmon dry with paper towels. Add salmon, Old Bay Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Toss to coat. Set aside.
Add potatoes, 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to combine. Layer two 24x12-inch pieces of foil. Arrange potato mixture on one side of foil. Fold foil in half over potato mixture and pinch to seal pouch. (NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch (per style guide.) Place pouch on one side of grill, close lid and grill over medium heat, until tender, 18-20 min.
While potatoes grill, layer another two 24x12-inch pieces of foil. Arrange snap peas and leeks on one side of foil. Drizzle over 1 tbsp oil, then season with salt and pepper. Top veggies with salmon. Fold foil in half over salmon and veggies and pinch to seal pouch (NOTE: 2 NOTE: For 4 ppl, make 2 pouches, using 2 sheets of foil per pouch.) Place pouch on the other side of grill. Close lid and grill until salmon is cooked through, 7-9 min.**
While salmon and potatoes grill, stir together dill and sour cream in a small bowl. Season with salt and pepper.
Carefully open the foil pouches. Divide salmon, veggies and potatoes between plates. Serve dill sour cream on the side, for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the Old Bay seasoning, though some found it too salty or spicy; consider using less for a milder taste.
- Ease of prep: Customers loved the simple foil-pouch cooking method, praising its ease and minimal cleanup.
- Suggestions: Consider parboiling potatoes for faster cooking; try pan-searing salmon or using the oven if you don't have a grill.
- Portions: Some found the salmon portions small; others suggested increasing the amount of leeks and peas.
- Vegetables: Several noted tough or stringy snap peas; consider cooking them separately or using a different vegetable.
