Hello! Are you as cold and snowy as we are in Utah? We have about a foot of snow in our yard and we are in the single digits. I don’t like being this cold. I would be happy living in a warmer state year around. Although, the weather is perfect for this Foil Baked Salmon.
We have salmon about once a week, it’s really good for the heart and we love it. But, I run out of ways to cook it. I have the same problem with chicken and pork chops.
I did a Google search for baked salmon and this recipe from Giada De Laurentis of the Food Network came up. I’ve seen recipes where people bake chicken in foil, but I hadn’t seen it done with salmon, until now. I changed it a bit because I didn’t have all the ingredients, but it still turned out great and was very easy to clean up. I think this tomato sauce would be good for chicken as well.
I served this with mashed potatoes and the sauce is really good drizzled over the potatoes.
- 4 salmon fillets
- 2 tsp. olive oil plus 2 tbsp. olive oil
- pinch of salt and pepper
- 1 14-ounce can diced tomatoes, drained
- 2 tbsp. lemon juice (I never had fresh lemons so I use bottled lemon juice)
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- Preheat oven to 400 degrees.
- Sprinkle the salmon (each one) with the 2 tsp. of olive oil and the salt and pepper.
- Take a piece of foil (per salmon fillet) and lay it on an baking sheet. I used a rimmed baking sheet. May need more than one baking sheet.
- Mix the 2 tbsp. of olive oil, the tomatoes, lemon juice and spices in a bowl. Set aside.
- Place the salmon fillets on each piece of foil, with the oiled side down. Wrap the ends of the foil to form a spiral shape.
- Spoon the tomato mixture over each salmon fillet.
- Fold the sides of the foil over the salmon, covering completely. Make sure the packets are secured tightly.
- Bake until salmon is cooked through, about 25 minutes.
- Transfer the foiled salmons onto plates and serve.