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I love making this meal as a quick lunch for myself. I usually have the ingredients on-hand and once the prep is done (5-10 minutes tops), it just cooks in the oven while I’m free to do other things (laundry, anyone?). Salmon is a really healthy fish to incorporate into your diet, but if the flavor is a little too strong for you this recipe would also be delicious with tilapia or any other mild white fish.

Salmon in Foil Pouch

Serves 1 per pouch

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

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1. Lay out 1 sheet of heavy duty aluminum foil, approximately 3x the width of the salmon filet

2. Spray foil with cooking spray (I used olive oil spray) and lay the salmon in the middle of the sheet

3. Season the filet with salt, pepper, and bread crumbs

4. Add the olives, capers, and halved tomatoes

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5. Lay lemon slices on top and sprinkle parsley over the whole thing

6. Drizzle with olive oil

7. 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)

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8. Seal the front and back so that you have a pouch

9. Place the packet on a baking sheet and cook at 400 Degrees for 25-30 minutes

10. Open carefully – there will be a lot of steam!

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IMG_1018Enjoy!

Salmon in Foil Pouch
 
Author:
Recipe type: Fish
Serves: 1 per pouch
Ingredients
  • 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
Instructions
  1. Lay out 1 sheet of heavy duty aluminum foil, approximately 3x the width of the salmon filet
  2. Spray foil with cooking spray (I used olive oil spray) and lay the salmon in the middle of the sheet
  3. Season the filet with salt, pepper, and bread crumbs
  4. Add the olives, capers, and tomatoes
  5. Lay lemon slices on top and sprinkle parsley over the whole thing
  6. Drizzle with olive oil
  7. 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)
  8. Seal the front and back so that you have a pouch
  9. Place the packet on a baking sheet and cook at 400 Degrees for 25-30 minutes
  10. Open carefully – there will be a lot of steam!
  11. Enjoy!

 

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One Comment

  1. Dad October 18, 2013 at 5:16 pm

    Do you deliver. Lol!

    Awesome Mia!

     

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