Ingredients

• cooking spray
• 4 (6 ounce) salmon fillets
• 1/4 lemon, juiced, or more to taste
• 2 teaspoons dried dill weed
• 1/4 cup Dijon mustard
• 2 large dill pickles, diced
• 1/2 white onion, diced
• 1 tomato, seeded and diced
• 4 sport peppers, chopped, or to taste (optional)
• 1 dash celery seed, or to taste

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Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Spray four 6x6-inch pieces of aluminum foil with cooking spray. Place salmon fillets on top.
3. Drizzle lemon juice over salmon fillets; sprinkle 1/2 teaspoon of dill weed over each one. Spread 1 tablespoon mustard onto each salmon fillet; top with dill pickle and onion. Wrap aluminum foil around salmon, sealing the edges. Place packets onto a baking sheet.
4. Bake in preheated oven until fish flakes easily with a fork, about 15 minutes.
5. Place packets in shallow bowls; open with heatproof gloves. Top with diced tomatoes and sport peppers; season with celery seed.