Mediterranean Salmon Fillets Baked in Foil
Elevate your weeknight dinner game with these Mediterranean Salmon Fillets Baked in Foil, a healthy and flavorful dish that's as easy to make as it is impressive. This recipe combines tender, flaky salmon with a vibrant medley of cherry tomatoes, tangy kalamata olives, and sweet red onions, all infused with zesty lemon juice, fragrant garlic, and a sprinkle of dried oregano. The foil packet technique locks in moisture and flavors, ensuring perfectly cooked salmon every time while minimizing cleanup. Garnished with fresh parsley and ready in just 35 minutes, this dish is perfect for busy weeknights or casual entertaining. Serve straight from the foil for a rustic touch, and enjoy a burst of Mediterranean sunshine on your plate. Keywords: Mediterranean salmon, baked salmon in foil, easy salmon recipe, healthy dinner ideas, salmon with vegetables.
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Recipe Information
Ingredients
- 4 pieces salmon fillets (skin-on or skinless)
- 2 cups cherry tomatoes
- 1 cup kalamata olives (pitted and halved)
- 1 medium red onion (thinly sliced)
- 3 cloves garlic cloves (minced)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 375°F (190°C).
Prepare 4 sheets of aluminum foil, ensuring each sheet is large enough to completely wrap around a salmon fillet and vegetables.
In a medium bowl, combine the cherry tomatoes, kalamata olives, red onion, and minced garlic. Add 2 tablespoons of olive oil, lemon juice, dried oregano, salt, and black pepper. Mix well to evenly coat the vegetables.
Place each salmon fillet in the center of a piece of aluminum foil. Drizzle the remaining 1 tablespoon of olive oil over the fillets.
Divide the vegetable mixture evenly among the salmon fillets, spooning it over the top of each piece.
Fold the edges of the foil upwards to create a sealed packet, ensuring no liquid can escape. This will allow the salmon to steam in its own juices.
Place the foil packets onto a baking sheet and bake in the preheated oven for 18-20 minutes, or until the salmon is opaque and flakes easily with a fork.
Carefully open the foil packets (watch out for hot steam!) and garnish with freshly chopped parsley before serving.
Serve the salmon fillets directly from the foil packets for a rustic presentation, or transfer to plates with the vegetables arranged on top.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 5939 mg | 258% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 13.3 g | ||
| Protein | 96.1 g | 192% | |
| Vitamin D | 52.6 mcg | 263% | |
| Calcium | 306 mg | 24% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
