Coho Salmon with Herbed Vegetables

Coho Salmon with Herbed Vegetables

This dish is perfect year-round, adjust the vegetables to what is in season near you. Zucchini and and young radishes are ideal the summer, winter squashes and beets are hearty vegetables that work great in the colder months.

Coho Salmon with Herbed Vegetables | Sitka Salmon Shares

Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Serves: 4


  • 4 (6-8 ounce) coho salmon fillets
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 4 carrots, sliced into rounds
  • 8 radishes, sliced into rounds
  • 2 small summer squash or zucchini, sliced into rounds
  • 1 teaspoon cumin
  • 1 teaspoon fresh or dried thyme
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 tablespoon butter, divided into 4
  • Fresh parsley, for garnish



Season coho salmon fillets with salt and pepper to taste. Set aside.

In a medium bowl, mix onion, garlic, carrots, radishes, squash, cumin, thyme, paprika, salt, pepper, and olive oil until veggies are evenly coated in oil and herbs.

Cut 4, 18-inch sheets of aluminum foil. Divide veggies into four equal portions and spread a single layer in the center of each sheet of foil.

Place salmon fillets on top of veggies along with a pat of butter. Seal foil packets tightly.


To bake: Preheat oven to 400°F. Bake for 20 to 25 minutes, or until salmon begins to flake.

To grill: Heat grill to medium-high. Place foil packets on grill, cook for 12-15 minutes. 


Gently slide veggies and salmon from foil packets onto plates. Serve each with a drizzle of olive oil and a few sprigs of fresh parsley.

Note: We like our veggies a little on the crisp side. But if you prefer veggies more well-done, lightly sauté them just prior to wrapping in foil.

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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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