My sister Vicki is a hater. A hater of seafood, any seafood, and especially fish. When I told her about this recipe that I was going to make, she said “That sounds all good except for the salmon.” Whaaat? C’mon Vicki…I dare you to try this recipe, Salmon with Tomatoes, Olives, and Capers. Even my kids love this!
I make it using the salmon from Costco, which means it is a large amount. We have plenty leftover for lunch, or an easy appetizer, like my salmon spread. What makes this dish a keeper, besides that it tastes delicious and is incredibly healthy for you, is that it is made with ingredients that you have on hand, making it an easy meal to whip up during the week.
The Technique
The specific technique that is used is actually steaming in foil packets “en papillote.”
You simply set out some foil, and layer the ingredients on, and make packets. Then, layer the packets on a baking sheet (the one shown is large…about 13′ x 18″) and put in the oven for about 30 minutes.
The salmon cooks in all the juices, including its own, making for an incredibly moist and juicy fillet.
All the flavors of the tomatoes, oregano, capers, and olives infuse the fish when it is cooked like this. And when you top it off with Parmesan cheese, it becomes an incredibly delicious, light Italian dinner.
Serving Suggestions
The recipe shown divides the salmon up into five packets, but each packet is an oversized serving, so you can divide the packet up further into a more health-conscious size.
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Ingredients
- 1 2.75 lb package of salmon fillet (can buy at Costco)
- 2 15 oz cans diced tomato
- 1 3.8 oz can black olives, sliced
- 5 tbsp capers
- 5 tsp dried oregano
- 5 tbsp freshly grated Parmesan cheese
- olive oil
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Set enough foil in a 9x13 baking dishes so that there is plenty left to wrap over the fish and tent it.
- Half the fish and place each half it it's own baking dish.
- Cover with ingredients.
- Bake for 30 minutes or until flaky.
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