Foil Wrapped Salmon with Vine Tomatoes is a dish I love making. Not only is it so full of flavour, it looks stunning and saves on the washing up. I make these as large parcels when the family are here or individual parcels for guests. The aroma of salmon and lemon with herbs is a perfect appetite builder. Serve as a main dish either with the vegetables in the foil or cooked separately.
I always add capers and olives as they add a complimentary flavour and almost perfume to the dish. However, you can include certain vegetables within the foil wrapping with the salmon. Vegetables such as asparagus, beans, broccoli, zucchini/courgette etc. Just make sure you sliced them so they cook in the same timeframe.
Foil Wrapped Salmon with Vine Tomatoes
A lovely simple dish that produces a wonderful presentation. The salmon always cooks perfectly.
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Add to CollectionServings: 4 People
Calories: 426kcal
Equipment
- 1 Baking Tray
- aluminium foil
- 1 Mixing Bowl
Ingredients
- 4 large salmon fillets 6oz each
- 12 oz vine tomatoes
- 20 medium black olives pitted
- 3 tbsp capers drained
- 1 large lemon thick sliced
- 3 cloves garlic peel/mince
- 1 medium yellow bell pepper sliced
- ¼ cup olive oil
- 3 sprigs rosemary
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Place a large baking tray on your worksurface and line with foil making sure that there is enough to fold over the salmon and seal. As a guide, if you tray is 12 inch across, I cut a piece of foil 30 inches in length.
- Preheat the oven to 200C/400F/Gas Mark 6.
- Add the salmon fillets to foil spread out evenly and pop the vine tomatoes in between. Scatter the bell pepper, olives and capers around the tray.12 oz vine tomatoes, 20 medium black olives, 3 tbsp capers, 1 medium yellow bell pepper, 4 large salmon fillets
- In a mixing bowl add the salt, pepper, olive oil, lemon chunks, garlic and rosemary and stir well to fully combine.1 large lemon, 3 cloves garlic, ¼ cup olive oil, ½ tsp salt, ¼ tsp ground black pepper, 3 sprigs rosemary
- Carefully pour the mixture over the salmon and tomatoes with any spare between the fillets.
- Add a small pinch of salt and pepper over the fillets.
- Fold the excess foil over the tray and fold both sides over to create a seal.
- Pop into the oven for 15 – 20 minutes or until the salmon flakes apart.
- Serve immediately.
Nutrition
Calories: 426kcal | Carbohydrates: 10g | Protein: 36g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 94mg | Sodium: 850mg | Potassium: 1157mg | Fiber: 3g | Sugar: 3g | Vitamin A: 932IU | Vitamin C: 82mg | Calcium: 58mg | Iron: 2mg
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