Keto Baked Salmon and Veggie Packet with MCT Oil

plate with baked salmon and sliced zucchini and squash

Grilling season is in full swing and we've got just the recipe to both satisfy your taste buds and boost your brainpower! Featuring 1 tablespoon of MCT Oil per serving, this deliciously simple Fish and Veggie Foil Packet will take your grilling experience to the next level, delivering a meal that not only looks and tastes like a 5-star dinner, but infuses you with energy, focus, and productivity!

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How to Maximize Your Foil Packet Experience:

  • USE 100% PURE COCONUT MCT OIL: Instead of cooking your fish in olive oil or coconut oil, try MCT Oil! MCT stands for medium-chain triglycerides, an essential fatty acid, that can increase metabolism, boost endurance and mood, lower cholesterol, and lower blood sugar levels. It’s a tasteless, odorless oil making it great for cooking!
  • GRILL IT OR BAKE IT: If you don’t have access to a grill, this recipe can be cooked in the oven. Preheat the oven to 400. Follow the same directions when preparing the aluminum foil packet. Bake for 18-20 minutes, or until salmon is opaque throughout.
  • CHOOSE YOUR FISH: Though we recommend using salmon (can you say nutritional powerhouse?!), you can swap out the salmon for halibut or cod if you prefer.
  • ADJUST YOUR SERVINGS: As is, this recipe makes four portions. However, if you're making dinner for just one or two, simply scale the ingredients for the appropriate portion size.

salmon fillet zucchini slices summer squash slices on a wood cutting board beside a bottle of natural force mct oil

woman eating keto baked salmon and veggie packet

Keto Baked Salmon and Veggie Packet with MCT Oil

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Recipe Values: Keto, Paleo

Course: Dinner, Lunch

Servings: 4

Nutrition Facts: Calories, Protein, Net Carbs, Fat

Allergen Info: Peanut-free, shell-fish-free, dairy-free, egg-free, gluten-free, soy-free

Required Equipment: Heavy Duty Aluminum Foil* (parchment paper can be used if there is no aluminum foil available. The wrapping technique is the same), Grill (Charcoal or Propane) 

Ingredients

4 4 oz Wild Caught Salmon Fillets
2 Zucchini Squash, cut into ⅛ inch slices
2 Yellow Squash, cut into ⅛ inch slices
2 Shallots, diced
4 Lemons (reserve 2 for squeezing over the salmon)
1/8 tsp Sea Salt
1/8 tsp Pepper
4 tbsp Natural Force 100% Pure Coconut MCT Oil
4 Sprigs of Rosemary

Instructions

  1. Preheat grill to medium-high heat. Cut vegetables. Cut squash and dice shallots. Cut 2 lemons into thin slices.

  2. Lay out 4 square pieces of aluminum foil. In the middle of the foil square, add squash in a vertical line. Top with shallot and lemon slices.

  3. Place salmon on top of the vegetables. Rub MCT oil over salmon and season with salt and pepper. Squeeze ½ lemon over 1 salmon.

  4. To close, fold aluminum foil over salmon; sealing the open sides, like wrapping a gift. 

  5. Place on a grill or grill pan. Grill until the salmon is opaque throughout, about 7 minutes on each side. The salmon will flake with a fork when it is cooked throughout. Enjoy!

Recipe Notes

TO BAKE: Preheat the oven to 400. Follow the same directions when preparing the aluminum foil packet. Bake for 18-20 minutes, or until salmon is opaque throughout.

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pouring mct oil over a salmon fillet


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