This is Ryan’s favorite dinner. He requested it during his first jury trial as a young Attorney. He was stressed, excited, tired and looking for comfort when he came home each night. He won, btw!
This recipe was inspired by Giada’s Baked Salmon in Foil recipe. I’ve made this dish about a hundred times and have made several changes to the original recipe. I hope you enjoy this as much as we do. It’s a really easy, healthy, and delicious dinner. And, you can absolutely make this ahead of time and leave it in the fridge before you are ready to bake it or take it to a loved one. I typically serve this with pasta or couscous.
4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
4 or 5 tomatoes, chopped, or 2 (14-ounce) can chopped tomatoes, drained
3 or 4 garlic cloves, minced
2 tablespoons fresh lemon juice (optional)
1 teaspoon dried oregano
1 teaspoon dried thyme
3 or 4 tablespoons chopped green or greek olives
3 or 4 tablespoons capers
Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, garlic, 2 tablespoons of oil, lemon juice, oregano, thyme, chopped olives, capers, 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.
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