Garlic Dijon Shrimp And Salmon Foil Packs

Garlic Dijon Shrimp and Salmon Foil Packs

Bold and savory garlic dijon shrimp and salmon foil packs are loaded 

with your favorite seafood and the most incredible tangy honey dijon 

sauce. Easy to make with no cleanup!

Ingredients
4 salmon fillets I used skin-off
1/2 pound large shrimp, peeled and de-veined I kept tails on, feel free to remove them before beginning recipe if desired
4 tablespoons olive oil
salt and pepper to taste
1 teaspoon dried Italian seasoning herbs see note
Garlic Dijon Sauce
8 tablespoons butter, melted 1 stick or 1/2 cup
2 tablespoons honey
2 tablespoons dijon mustard
2 teaspoons whole grain dijon mustard
3 teaspoons minced garlic
salt and pepper, to taste I used about 1/8 teaspoon each
1 tablespoon fresh chopped dill
Directions

Prepare 4 12x12 inch pieces of foil and set aside. Drizzle salmon

with olive oil, rub over whole surface, then season with salt,

pepper, and half of the Italian seasoning dried herbs.

Repeat process with the shrimp.


To make the sauce, stir together all ingredients in a bowl and set

aside.


Assemble foil packs by placing salmon in the middle, topped with

3-4 shrimp. Drizzle HALF of the sauce over the shrimp and

salmon, RESERVE the other half for using later. Fold foil over

the shrimp and salmon and pinch edges to seal closed so no juices

leak.

Grill foil packs over medium-high heat salmon-side down for 10

minutes, then flip and cook another 5 minutes or so until shrimp I

s opaque and salmon is cooked through and flaky.

Drizzle with the reserved sauce (you may need to microwave it for

a few seconds first if the butter has cooled) and top with additional

fresh chopped dill if desired and serve.


Recipe Notes

For the Italian seasoning dried herbs, you can also substitute with 

1/4 teaspoon each dried oregano, dried thyme, dried basil, and

dried parsley.