Serves: 4
Total Calories: 113
Prep time:
Cook time:
Total time:
Preheat grill to high heat, if using burner use low to medium heat. Using 4 sheets of foil lay one salmon filet on each piece of foil.
Mix ranch dressing and lemon juice together then spread on top of fish, dividing it among four fillets.
Toss diced tomato with pesto lemon juice mixture and set aside. Top salmon with bacon and feta cheese dividing among the filets.
Loosely wrap foil around salmon then cook until fish flakes easily, about 8 to 10 minutes.
Remove from heat, open foil packet and then spoon tomato mixture over the top.
This Bacon and Tomato Salmon Packets recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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