Prepare a charcoal or gas grill for direct cooking over medium-high heat (375 to 400 degrees). Toss sweet potatoes with 2 teaspoons olive oil and 1/4 teaspoon sea salt; set aside. Toss green beans with 2 teaspoons olive oil and 1/4 teaspoon sea salt in another bowl; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Get the best-tasting salmon in this seafood packet of smoky maple salmon, sweet potatoes, and green beans.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. sweet potatoes, peeled and sliced 1/8-inch thick | ||
| 4 tsp. Gustare Vita olive oil, divided | ||
| ¾ tsp. sea salt, divided | ||
| 12 oz. fresh green beans, trimmed | ||
| ½ c. Hy-Vee Select 100% pure maple syrup | ||
| 1 tbsp. Hy-Vee brown sugar, packed | ||
| 1 tsp. smoked paprika | ||
| ½ tsp. chipotle chili powder | ||
| ½ tsp. Hy-Vee stone ground Dijon mustard | ||
| 4 (6-oz. each) skinless salmon filets, patted dry | ||
| Hy-Vee bacon, crisp-cooked and crumbled, for serving | ||
| Hy-Vee chopped pecans, toasted, for serving |
Things To Grab
- Charcoal or gas grill
- 2 medium bowls
- Whisk
- Small bowl
- Heavy aluminum foil
Directions
For sauce, combine maple syrup, brown sugar, smoked paprika, chipotle chili powder, Dijon mustard, and 1/4 teaspoon sea salt.
Create 4 (16x12-inch each) sheets of foil. Spread potatoes on one-half of each sheet. Top with salmon, tucking under thin edges. Place beans around salmon; drizzle with sauce mixture. Fold other half of foil over salmon and beans; double-fold to seal edges.
Grill packets for 9 to 12 minutes or until salmon flakes easily with a fork (145 degrees). Garnish with crisp-cooked crumbled bacon and toasted chopped pecans, if desired.
Nutrition facts
Servings
640 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 95mg
- Sodium: 630mg
- Total Carbohydrates: 60g
- Protein: 38g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 100%
0%
Potassium 25%