3 Videos | Photo: Salmon Baked in Foil Recipe
Ingredients
- 4 (5 ounces each) salmon fillets
- 2 teaspoons olive oil plus 2 tablespoons
- Salt and freshly ground black pepper
- 3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Directions
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.
SERVES 4
Calories: 300
Total Fat: 18 grams
Saturated Fat: 3 grams
Protein: 29 grams
Total carbohydrates: 5 grams
Sugar: 3 grams
Fiber: 1.5 grams
Cholesterol: 78 milligrams
Sodium: 213 milligrams
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By sde67
on May 21, 2012
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The Salmon was moist and flaky; however, we didn't care for the combination of seasonings. I think it would have been better with basil and garlic and fresh tomato. Definitely won't be making this again.
By smartypance101@...
The Sunshine State
on May 18, 2012
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I think I used a little bit to much lemon juice and thyme. The salmon was moiste and flaky. Even with the extra ingredients, the salmon was delicous. simple and fresh. I will definately make this in the future.
FYI: If you split the recipe in half, it turns out just as good.
By Shaun Landry
Los Angeles
on April 25, 2012
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Not a person who generally writes reviews and I have been on the Food Network site (and App for a while.
I killed with this recipe to a bunch of people who live in Juneau Alaska with two huge pieces of Salmon *right off the boat* I have never been so proud of how flaky and moist this fish came out.
And my goodness. You can do this anywhere: From a stove (in the honest to god HGTV looking home I cooked it in to a Hibachi grill by the lake with temp check.
I served it with a fresh Spinach Granny Apple Salad with Goat Cheese and Thyme Fingerling Potatoes.
Ms. De Laurentis? I owe you for making me the Queen of Juneau Alaska Salmon Cooking for a Day. My host I was staying with for the performances I did there took a picture of the plate.
Oh...I'm an actor. Dig your family overall. :-
Shaun Landry
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