Fantastic for camping or mid-summer meals, these Caprese Potato Salmon Foil Packets are one of our favorite meals. So much flavor in every bite! 404 calories and 7 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.
Caprese Potato Salmon Foil Packets
Summertime is here! And in our house, that means two things - camping and grilling, and these Caprese Potato Salmon Foil Packets fit the bill in both cases. When camping, we often rely on easily transportable meals, such as pasta salads. But we always try to work in a few foil packet meals during the trip because they are so easy to prepare and the kids always get a kick out of cooking on the campfire and eating out of foil packets. It's the little things!
Not only is the meal easy to prepare, with a few make-ahead options detailed later, but the flavors are truly fantastic. Take everything you love about caprese salad - sweet tomatoes, fresh basil and creamy fresh mozzarella - and add in extra seasoning, delicious salmon fillets and tasty, convenient Creamer potatoes. These Little potatoes are especially easy to work with because there's no peeling or washing required - such a timesaver!
While this meal is best straight from the grill, it is surprisingly good served at room temperature. Think vinaigrette-potato-salad-turned-entrée. This makes it ideal for taking on picnics or cooking earlier in the day before the summertime temperatures are so high that you can't fathom even a minute of standing in front of the grill (that's not just me, right?)
Tips for making these potato salmon foil packets:
- For the potatoes, I used the Boomer Gold varietal from The Little Potato Company. Feel free to use any other varietal by The Little Potato Company - they can all work well in this recipe. While the potatoes are all grown to be consistent in size and perfectly bite-sized, there are slight variations between varietals. As needed, you can cut them in quarters or halves.
- Make-ahead option 1: If you're planning to cook these on your next camping trip, prepare the balsamic mixture for the salmon and place it in a resealable container. I don't recommend tossing the salmon with the balsamic mixture until you're ready to assemble the packets, otherwise the vinegar will start to "cook" the fish. Cut the tomatoes and bocconcini (mini mozzarella balls) and wrap well.
- Make-ahead option 2: For decreased cooking time on the grill or campfire, cook the potatoes in boiling water until just tender, 10 to 12 minutes. Cool and wrap up to take on your camping trip. Assemble the packets as directed in Step 7 of the recipe below.
How to make the salmon foil packets in the oven:
- Preheat the oven to 400 degrees F. Follow the directions for cooking the packets on the grill.
- The packets can be placed either directly on the oven rack or on a baking sheet.
- The cooking time might be slightly longer, depending on the temperature difference between your grill and oven. Make sure that the potatoes are just tender when pierced with a fork before adding the other ingredients to the packets. If not, reseal the packets and cook the potatoes for an additional 5 to 10 minutes.
How to tell when salmon is cooked:
- I've shared this tip before, but it is so useful that it's worth sharing again.
- Insert a small, sharp knife into the thickest part of the salmon for 10 seconds. Remove the knife and gently lay the side of the knife against the inner part of your wrist or just above your upper lip. If the knife is very warm, the salmon is done. Works every time!
Other grilling recipes with Little potatoes:
Grilled Zucchini Potato Rolls with Goat Cheese
Grilled Sausage Potato Foil Packets
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Caprese Potato Salmon Foil Packets
Ingredients
- ½ pound Creamer potato by The Little Potato Company (I used the Boomer Gold varietal)
- 3 teaspoons olive oil divided
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt divided
- 2 salmon fillets (4 ounces each)
- 1 teaspoon balsamic vinegar
- ¾ cup halved grape tomatoes
- 6 bocconcini (mini mozzarella balls) halved
- 6 basil leaves thinly sliced
Instructions
- Preheat the grill to medium-high heat.
- Depending your preference, half or quarter The Little Potato Company’s Creamer potatoes. The Boomer Gold Little potatoes are a bit larger, so I suggest quartering them. Place the potatoes in a bowl and toss with 2 teaspoons olive oil, ¼ teaspoon oregano, ¼ teaspoon salt and pepper.
- Using 2 pieces of foil per packet (each 12 inches long), form an X by overlapping the foil. Alternatively, use one sheet of heavy duty foil for each packet.
- Divide the potato mixture in half and place each half in the middle of each foil packet. Wrap the foil over the potatoes, pinching the foil to seal.
- Place the packets on the grill and cook until the potatoes are just tender when pierced with a fork, 15 to 20 minutes.
- In a medium bowl, combine the remaining 1 teaspoon olive oil, balsamic vinegar, ¼ teaspoon oregano and ¼ teaspoon salt. Add the salmon fillets and turn to coat.
- Remove the packets from the grill and open carefully. For each packet, top each potato portion with a salmon fillet, half of the tomatoes and 2 basil leaves. Reseal the foil and return the packets to the grill. Cook until the salmon is almost cooked through, about 5 minutes.
- Remove the packets from the grill again and carefully open. Remove and discard the basil leaves, and top with the bocconcini. Seal and return to the grill, and cook until the cheese is melted, about 2 minutes.
- Top each portion with thinly sliced basil. Serve.
Notes
Nutrition
Disclosure: This post was sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Frances
We loved this recipe, I even used some low fat mozzerella , and less of it and it was wonderful. I like foil pack recipes in general and this one was very good. I ended up doing the potatoes in thier own packet, tomato in own etc, just easier to do rather then reopen packets, since each needed a bit different timing. Then I put them together at the end. Still did individual packs for ease of portion control. I did these in the oven at 400 and it worked just fine. I am gong to make this next time I have guests, very nice recipe, thank you.
Rebecca Hubbell
We have been loving foil packets this summer and this salmon one did not disappoint! So good!
Gina Matsoukas
The perfect summer dinner! Absolutely delicious!
Tara Noland
Now, that is making my mouth water, great dish!!