Ingredients
- 4 salmon filets (about 1.75lbs)
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pint cherry tomatoes, sliced
- 1 cup pitted kalamata olives, sliced
- 1 cup artichoke hearts, diced
- 4 cloves garlic, roughly minced
- 1 lemon, juiced
- 2 tbsp olive oil
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup crumbled feta
- 3 tbsp fresh dill
Instructions
- Preheat oven to 425F and line baking sheet with parchment paper.
- Prepare 4 pieces of foil about 12″x12″.
- Add salmon (if it has skin, skin side down) on individual foils. Evenly distribute the olive oil, salt, and pepper over the four pieces of salmon.
- In a large bowl, mix together sliced tomatoes, olives, artichoke hearts, and garlic. Add the juice of one lemon, olive oil, oregano, salt, and pepper. Mix until all combined.
- Divide the tomato mixture amongst the four foil packets, placing the mixture on top of the salmon. It’s okay if some spills out the side.
- Wrap the foil packets up, again, okay if they top is not fully covered but do your best to cover it as much as possible.
- Bake for 18-20 minutes or until salmon flakes with fork. Unwrap packets and top with crumbled feta and dill.
- Serve immediately.
Category: foil packs, one pan, gluten-free, pescetarianMethod: BakeCuisine: MediterraneanDiet: Gluten Free
