Mediterranean Salmon Grill Parcels with Zucchini, Tomatoes and Feta

Juicy salmon meets zucchini, cherry tomatoes and feta, which cook together in foil on the grill. Thanks to lemon and herbs, the parcel stays aromatic and needs hardly any effort.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g Salmon fillet, skinless
• 2 pc Zucchini
• 300 g Cherry tomatoes
• 1 pc Red bell pepper
• 1 pc Red onion
• 2 pc Garlic cloves
• 1 pc Lemon (organic)
• 4 tbsp Olive oil
• 1 tsp Dried oregano
• 1 bunch Thyme sprigs
• 100 g Feta
• Salt
• Freshly ground black pepper

Method

1. Prepare the grill for indirect medium heat, about 180 to 200 °C, and set out four large sheets of aluminum foil.
2. Slice the zucchini lengthwise into thin slices, remove the seeds from the bell pepper and cut it into strips, and slice the onion into thin rings.
3. Halve the cherry tomatoes, finely chop the garlic, and wash the lemon well in hot water, finely grate the zest and halve the lemon.
4. Divide the salmon into four equal pieces and season with salt and pepper.
5. Toss the vegetables in a bowl with 3 tbsp olive oil, garlic, oregano, salt, pepper and some lemon zest.
6. Place some of the vegetables on each sheet of foil, lay a piece of salmon on top, and drizzle with thyme, the remaining oil, some lemon juice and lemon zest.
7. Crumble the feta over the top and seal the foil into tight parcels.
8. Grill the parcels for 15 to 20 minutes, until the salmon is cooked through and the vegetables are tender.
9. Carefully open the parcels, serve with a slice of lemon, and enjoy immediately while hot.