Foil-Packet Baked Mediterranean Salmon

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 4 12x16-inch rectangular sheets of aluminum foil

• 4 salmon fillets, 6 to 8 ounces each

• 3 tablespoons olive oil (divided, plus extra as needed)

• 1 teaspoon Greek seasoning blend

• 1 cup diced cherry or grape tomatoes

• 4 marinated artichoke hearts, quartered

• 3 tablespoons minced red onion

• 3 tablespoons pitted Kalamata olives, halved

• ½ medium lemon (zested and juiced)

• 2 tablespoons minced fresh parsley, plus extra parsley sprigs for garnish (optional)

• 1 tablespoon balsamic vinegar

• 2 cloves garlic, minced

• ¼ teaspoon red pepper flakes (optional)

• Salt and freshly ground black pepper, to taste

• 1 lemon, cut into wedges for serving (optional)

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C). Brush a thin layer of olive oil onto the center of each foil sheet.

2. Set one salmon fillet in the center of each prepared foil piece. Lightly brush the top of each fillet with olive oil, then sprinkle evenly with Greek seasoning.

3. In a small mixing bowl, combine the diced tomatoes, artichokes, red onion, olives, lemon zest, lemon juice, minced parsley, balsamic vinegar, garlic, red pepper flakes, and 1 tablespoon of olive oil. Toss to combine fully, then season with salt and pepper to your taste.

4. Spoon the tomato-vegetable mixture evenly over each salmon fillet. Pull the long edges of the foil up and over the top of the filling, then crimp the edges twice to seal – leave a small gap so the foil does not touch the food. Pinch the short ends of each packet closed to fully seal, then arrange all packets on a rimmed baking sheet.

5. Bake on the center rack of the preheated oven for 12 to 15 minutes. To confirm doneness, insert an instant-read thermometer through the foil into the thickest part of the fillet; it should register 145 degrees F (63 degrees C).

6. To serve, place each sealed foil packet on an individual plate. Carefully open the packet (watch for escaping hot steam), drizzle with any remaining olive oil, add a parsley sprig garnish if desired, and serve with lemon wedges for squeezing.

Nutrition Facts (per serving)

• Calories: 616

• Total Fat: 40g

• Carbohydrates: 10g

• Protein: 51g

User Review

This recipe was absolutely delicious when made exactly as written. My wife dislikes most tomatoes, mostly because of their texture, but she ate every bite of her serving here. This one is now a permanent addition to my regular dinner rotation!