Time: 40 min.
Complexity: easily
Servings: 4

Salmon with tomatoes, baked in foil - a detailed recipe.

Ingredients:

• 4 salmon fillets (140 g each)
• 2 tablespoons plus 2 teaspoons olive oil
• Salt and ground black pepper
• 3 chopped fresh tomatoes or 1 can (400 g) of canned chopped tomatoes in their own juice (use the juice for other recipes)
• 2 chopped shallots
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, tomatoes, shallots, lemon juice, oregano, thyme

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Preparation:

Step 1
• Preheat oven to 205°C.
Step 2
• Drizzle the fish with 2 teaspoons of olive oil and season with salt and pepper. In a medium bowl, combine the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt, and pepper.
Step 3
• Place the salmon fillet, oiled side down, on a sheet of foil. Fold the ends of the foil into a spiral. Spoon the tomato mixture over the fish.
Step 4
• Fold the edges of the foil over the fish and tomato mixture, completely enclosing them, making a seal. Place the foil package on a large, heavy baking sheet.
Step 5
• Repeat the process until each fillet is individually wrapped and placed on a baking sheet. Bake until cooked through, about 25 minutes. Using a metal spatula, transfer the foil wraps to plates and serve.
  
  
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