Greek-Style Grilled Salmon Packets

Prep time: 15min
Total time: 30min
Serves 4
1/3 cup
crumbled feta cheese
75 mL
1/4 cup
finely chopped red onion
60 mL
1/4 cup
sliced pitted black olives
60 mL
2 tbsp
finely chopped fresh dill
30 mL
1 tsp
dried oregano
5 mL
large leaves of fresh collard, Swiss chard or other hearty greens
4 X 4 oz
skinless salmon fillet portions
125 g
salt and pepper to taste
lemon, washed, sliced into 8 rounds and seeded
4 tsp
olive oil, divided
20 mL
11/4 cups
300 mL
slices pita bread, heated through
Per serving (1/4 of the recipe):
25 g
saturated fat
7 g
8 g
6 g
26 g
85 mg
1 g
710 mg


  1. In a small bowl, toss together feta, onion, olives, dill and oregano. Set aside.

  2. Trim off stems and tough section of rib from leaves by running tip of sharp paring knife along either side of the toughest part of the rib, cut out and discard. The leaves need to be soft enough to fold over. Set aside.

  3. Lay four 12 x 12-in. (30 x 30-cm) sheets of foil on work surface. In centre of each sheet of foil, slightly overlap 2 leaves. Place 1 fish fillet in centre of each leaf. Season fish with sea salt and pepper to taste. Divide feta mixture evenly on top of each fish fillet, place 2 lemon slices on top and drizzle each with 1 teaspoon olive oil.

  4. Fold ends of leaves over top of fish and toppings (do not fold foil at this point). Wrap foil around bundles and close up tightly. Place packets on grill preheated to medium. Close lid and cook 5 min., turn over and cook another 10 min., until a meat thermometer reads 140°F to 150°F (60°C to 65°C). Serve packets with tzatziki and grilled pita bread.


Can also bake packets in oven at 450°F (230°C) for 15 min., or until fish is cooked through.