Sunday, May 22, 2016


4 salmon fillets
2 teaspoons olive oil
3 roman tomatoes, chopped, or 1 (14 .5 ounce) can chopped tomatoes, drained
1 small onion, chopped
2 Tbsp fresh lemon juice
1 tbsp chopped fresh dill

1 tsp dry oregano

½ tsp paprika

Salt and black pepper


1. Preheat the oven to 400 degrees F.

2. Brush 1 tbsp olive oil to salmon filets. Sprinkle salmon with salt, paprika and black pepper.


3. Stir the tomatoes, onions, 1 Tbsp of oil, lemon juice, dill, salt and pepper in a medium bowl.

4. Place a salmon fillet on a sheet of parchment paper.  Wrap the ends of the paper to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the paper over the fish and tomato mixture, covering completely; seal the packets closed.


5. Place the 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.


6. Bake until the salmon is just cooked through, about 25 minutes. Using a spatula, transfer the packets to plates and serve.
Serves: 4 servings

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