Wrap salmon in parcels with tomatoes, olives, rosemary and capers to create plenty of buttery juices to go with this nutritious, protein-packed meal.
Wrapping the Salmon fillets in foil keeps all the flavour in the parcels (this time I didn’t want to have individual parcels). With a little additional flavour from the olive oil, lemon, rosemary (or thyme), capers and seasoning you have a dish that is bursting with flavour. If you do not have any thyme or rosemary you could add some chopped chives, spring onions or parsley instead. Each will give its own, subtly different flavour to the dish.
The parcels make a light meal in themselves but a few boiled potatoes are all that is needed to transform it into a more substantial meal.
Baking salmon in aluminum foil is a technique which helps trap the moisture inside the foil, preventing the salmon from drying out. It also makes it very easy to clean up 🙂
- 5 x 100g salmon fillets
- 1 lemon
- 2 tsp olive oil extra virgin
- 100 ml white wine or water for halal
- ¼ tsp fresh rosemary or thyme leaves
- 100 g capers
- 50 g olives
- cherry tomatoes
- 1 pepper sliced
- salt and freshly ground black pepper
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6.
Place salmon fillets in a tin foil.
Add wine and olive oil.
Dot the fish with the capers, lemon slices (half lemon), rosemary and season.
Add tomatoes, peppers and garlic.
Squeeze the juice from the remaining half of the lemon and drizzle over the salmon.
Close the parcels. Fold over the edges of the foil together to seal (Can be prepared up to 1 day ahead).
Roast for 18-20 minutes, depending on portion size, or until the salmon just flakes away at the thickest part.
Take the salmon out of the parcel and serve with the tomatoes and juices spooned over the top.
I had a lot of fun preparing this dish…