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Dilly Salmon Packets with Carrots

Photo: Rachel Johnson

Serves 4 (serving size: 1 fillet and 4 oz. asparagus)

Paleo meals don't have to be boring. Fresh dill and citrus add a pop of flavor to hearty salmon fillets and tender carrots. Remove the foil and arrange fillets over carrots for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness.


  • 4 (6-oz.) salmon fillets (about 1-in. thick)
  • 4 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
  • 1/4 cup chopped fresh dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 8 orange slices
  • 1 pound small carrots, trimmed

Nutrition Information

  • calories 400
  • fat 23 g
  • satfat 3.5 g
  • monofat 14 g
  • polyfat 2.9 g
  • protein 36 g
  • carbohydrate 11 g
  • fiber 3 g
  • cholesterol 78 mg
  • iron 1 mg
  • sodium 446 mg
  • calcium 50 mg
  • sugars 5.4 g

How to Make It

  1. Preheat grill to medium-high heat.
  2. Coat 4 (12-inch-square) pieces of foil each with 1/4 teaspoon olive oil; place 1 fillet in center of each piece. Top each fillet with 1 1/2 teaspoons olive oil and 1 tablespoon dill. Top evenly with salt, pepper, and orange slices. Bring edges of foil up over fillets; fold to seal. Place packets, seal side up, on grill; cover and grill 12 minutes or until desired degree of doneness. Remove foil packets from grill.
  3. Combine 2 tablespoons olive oil and carrots in a bowl; toss. Place carrots on grill; grill 5 minutes or until crisp-tender, turning once after 3 minutes. Divide carrots evenly among 4 plates. Open packets; top carrots with fillets. Squeeze orange slices evenly over fillets.