Oven Baked Salmon In Foil
This Oven Baked Salmon in Foil is perfectly flaky and ideal for quick and easy dinners.
Servings: 2
Calories: 498kcal
Equipment
Ingredients
- 1 cup halved golden cherry tomatoes
- 1/2 cup halved red cherry tomatoes
- 1 large shallot, diced
- 4 large garlic cloves, minced
- 2 tbsp fresh thyme leaves
- 1 tsp fresh oregano
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 2 tbsp olive oil
- 1/2 tsp paprika
- 1 lb salmon filet
- 2 tbsp lemon juice
Herbs for serving
- 2 tbsp parsley
- 2 tbsp dill
Instructions
- Preheat the oven to 375 F and line a sheet pan with foil.
- In a medium sized mixing bowl, combine the tomatoes, shallot, garlic, thyme, oregano, half the salt, half the pepper, and olive oil.
- Place the salmon filet on the foil lined sheet pan and season with the remaining salt and pepper, and paprika. Drizzle the lemon juice over the salmon and spoon the tomato mixture on top. Use another large piece of foil to loosely cover the salmon, forming a tent. Fold the edges of both pieces of foil together to seal them.
- Bake the salmon for 15 minutes or until it is just about fully cooked. Then remove the sheet pan from the oven and turn the broiler on high. Carefully remove the top pieces of foil and place the salmon back in the oven 2 inches from the broiler for 2-4 minutes or until the tomatoes begin to char.
- I like to serve this salmon over Ginger Rice and top it with fresh herbs like parsley and dill.
Notes
- If you don't have fresh herbs, you can use dried thyme and oregano instead. You can garnish the salmon with whatever fresh herbs you like, but my favorites are fresh parsley and dill.
Nutrition
Calories: 498kcal | Carbohydrates: 11g | Protein: 47g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 125mg | Sodium: 689mg | Potassium: 1354mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1015IU | Vitamin C: 27mg | Calcium: 181mg | Iron: 5mg
