Author: Melissa
- 4-6 oz filet of fresh salmon
- 1 tsp black pepper
- Dash of salt (the black olives and capers are very salty, so I don’t use too much salt)
- 2 Tbsp bread crumbs (plain or seasoned is fine – if using seasoned, you may want to reduce the salt and pepper a bit – I wrote this recipe using plain)
- 1 oz sliced black olives (about ½ small can; kalamata olives would be great too)
- 1 Tbsp capers
- ¼ cup cherry or grape tomatoes, halved
- 2 slices fresh lemon
- 1 Tbsp parsley (I used dried, but fresh would be great)
- 1 Tbsp extra virgin olive oil
- Lay out 1 sheet of heavy duty aluminum foil, approximately 3x the width of the salmon filet
- Spray foil with cooking spray (I used olive oil spray) and lay the salmon in the middle of the sheet
- Season the filet with salt, pepper, and bread crumbs
- Add the olives, capers, and tomatoes
- Lay lemon slices on top and sprinkle parsley over the whole thing
- Drizzle with olive oil
- Bring left and right sides of the foil together and roll them together, downward until the foil is almost touching the salmon (you want to leave a little space between the salmon and the foil)
- Seal the front and back so that you have a pouch
- Place the packet on a baking sheet and cook at 400 Degrees for 25-30 minutes
- Open carefully – there will be a lot of steam!
- Enjoy!
Recipe by Cucina Mia at http://www.cucinamiablog.com/salmon-foil-pouch/
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