For picky eaters, you can tone down the lemon by using fewer slices and skipping the extra squeeze of juice; add a light sprinkle of shredded mozzarella or Parmesan inside the packet before baking to make it feel more familiar and cheesy. If your family prefers milder herbs, use just dried parsley and a pinch of garlic powder instead of a stronger Italian blend. For a slightly different flavor, swap the lemon for lime and the Italian herbs for a taco-style seasoning, then serve the salmon over lettuce with avocado for a low-carb taco bowl. You can also add thinly sliced low-carb vegetables, like zucchini rounds or bell pepper strips, directly into the foil packet under or around the salmon for an all-in-one dinner—just keep the slices thin so they cook through in the same time. If you’re cooking on the grill instead of the oven, place the foil packets over medium heat and cook for about 10–14 minutes, checking a fillet early so you don’t overcook. Leftovers are lovely flaked over a salad the next day; just store the cooked salmon in an airtight container in the fridge and enjoy within 2 days.
'Set-and-Forget Magic'—Just 3 ingredients. I keep making it because it cooks perfectly every time.
