Again, I need to thank my friend Drew for finding this recipe. It is so good, it’s restaurant worthy. The oregano, lemon and tomatoes give it a mediterranean flavor. It is healthful, simple and very delicious. Joel decided to try to eat more healthfully in 2012 (incorporate more fish, etc.) Usually he doesn’t like to eat fish and if I make it he is disappointed. But for this, he gave me the green light and the next night I made it. Drew had also tried it, after he came across the recipe from Giada de Laurentis. Really easy and really yummy, this one’s a keeper. Thanks Drew and thanks Giada!
4 (approx. 5 oz. each) salmon fillets (I used 3 6 oz. for the two of us and we finished it all.)
2 teaspoons olive oil, plus another 2 tablespoons
Kosher salt and freshly ground black pepper
3 tomatoes, chopped (I used about 2/3 of the container of the small plum tomatoes; it’s not an exact count but you can eyeball it.)
2 shallots, chopped
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Preheat the oven to 400 degrees.
Sprinkle salmon with 2 teaspoons olive oil and a little salt and pepper. In a bowl, stir together the tomatoes, shallots, 2 tablespoons olive oil, lemon juice, oregano, thyme, salt and pepper to blend.
Place each salmon fillet on a piece of aluminum foil (make it large enough to wrap ends and tent.) Spoon the tomato mixture over salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, then seal the packets closed. Place the foil packet on a baking sheet. (Do whatever works for you, I sort of spiraled the ends, and then folded up the top. As long as aluminum foil piece is large enough to cover it won’t be a problem.) Repeat this step with each piece . Place each individual piece on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. (That was the perfect amount of time for each piece for me. If your pieces are on the thinner side, you may want to remove before 25 minutes.) At the store, ask for salmon filets from the center; this will be the right size. Using a metal spatula, place the salmon on plate, and make sure to get all the sauce. Delicious! I served with rice pilaf and string beans. Of course, Joel ate the salmon and rice, not the string beans, but that’s okay as it was a very healthy meal.