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Publix Aprons Recipes

Salmon Veggie Purse With Parsley Potatoes

Total Time - 45 minutes / Makes 4 Servings

Cooking Sequence

  • Put water on to boil for potatoes
  • Prepare salmon through step 2 - 5 minutes
  • Continue potatoes through step 4 - 15 minutes
  • While potatoes boil, complete salmon; then complete potatoes and serve - 25 minutes

  • Salmon Veggie Purse With Parsley Potatoes

    Salmon Veggie Purse

    2 (12-ounce) packages frozen Coho salmon fillets
    1 (18x24-inch) sheet heavy duty aluminum foil
    butter cooking spray
    1/2 cup frozen seasoning blend (contains diced onions, green/red peppers, celery and parsley)
    12 ounces fresh pre-sliced zucchini
    1/4 cup matchsticks cooking carrots
    1/4 cup sun-dried tomato spread
    salt and pepper, to taste

    1. Preheat 2-sided tabletop grill.
    2. Combine all salmon fillets into one bag. Place under cold running water for 10 minutes to thaw.
    3. Coat foil sheet with cooking spray.
    4. Spread seasoning blend in center of foil. Place zucchini, then carrots on top of seasoning blend.
    5. Place salmon on vegetables and top with tomato spread. Coat fillets with cooking spray and season with salt and pepper.
    6. Bring up foil sides. Double-fold top and ends to seal the package.
    7. Grill 10-12 minutes, or until internal temperature is 145F. (If using regular grill, double cooking time, turning occasionally.) Carefully open foil to allow steam to vent before serving salmon.
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    Parsley Potatoes

    8 small red potatoes
    1/2 cup fresh parsley
    1 cup frozen diced onions
    1 tablespoon chicken base
    salt and pepper, to taste
    2 tablespoons garlic butter

    1. Fill large saucepan 1/2 full of water. Cover and place on high heat for potatoes.
    2. Wash potatoes and place in water. Remove stems from parsley, chop, then measure. Add to potatoes.
    3. Stir in onions, chicken base, salt and pepper. Cover and bring to a boil on high heat.
    4. When boiling, remove lid, reduce heat to medium-high and boil 22-25 minutes, or until tender.
    5. Drain potatoes and return to pan. Stir in butter and serve.
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    Nutritional Information

    Calories 517kcal; Fat 22g; Cholesterol 121mg; Carbohydrate 34g; Fiber 6g; Protein 49g; Sodium 863mg

    Daily Values: Vitamin A 42%; Vitamin C 81%; Calcium 11%; Iron 16%
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    Shopping List

    Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

    The icon will change to Currently on My Grocery List to indicate that it has been added.


    Add to your grocery list 2 tbsp garlic butter

    Dry Grocery
    Add to your grocery list butter cooking spray
    Add to your grocery list 1 tbsp chicken base
    Add to your grocery list 1 sheet (18- x 24-inch) heavy duty aluminum foil
    Add to your grocery list 1/4 cup sun-dried tomato spread

    Add to your grocery list 2 (12-oz) packages Coho salmon fillets
    Add to your grocery list 1 cup diced onions
    Add to your grocery list 1/2 cup seasoning blend (contains diced onions, green/red peppers, celery and parsley)

    Add to your grocery list 1/2 cup fresh parsley
    Add to your grocery list 12 oz fresh pre-sliced zucchini
    Add to your grocery list 1/4 cup matchsticks cooking carrots
    Add to your grocery list 8 small red potatoes

    Suggested Items
    Add to your grocery list white zinfandel
    Add to your grocery list whipped cream
    Add to your grocery list fresh strawberries

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    Utensils & Cookware

    • 2-sided tabletop grill
    • large saucepan with lid
    • cooking spoon
    • colander
    • knife and cutting board
    • measuring utensils
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    Aprons Advice

    A mini electric food processor makes quick work of chopping herbs.
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    Recipe Version seaf0050