Some of the best tasting salmon I’ve had was while we were living in London. It was always very fresh and so tasty. When we moved back to the USA salmon was pretty expensive. I tried a few recipes and it always turned out dry and disappointing. I was absolutely delighted with the results when I tried this recipe for the first time. It’s super easy to put together, takes 30 min. in the oven, and comes out very tender and delicious. My boys were scraping it out of the tin foil, trying to get every last piece!
3 lbs. salmon cut in half
3 TBSP olive oil
*Fox Point Seasoning (dry mixture of shallots, salt, garlic, onions, chives, green peppercorns)
2 lemons, juiced (about 2-3 TBSP juice)
1 can (14.5 oz.) diced tomatoes
1 tsp oregano
1 tsp thyme
1 tsp salt
1/2 tsp ground pepper
*If you don’t have Fox Point Seasoning, you can chop up 2 shallots
Preheat oven to 400 and lay out heavy duty tin foil. Place fish pieces on foil about 3 times the size of salmon pieces. Lightly drizzle fish with 1 1/2 TBSP olive oil. In a separate bowl, mix up tomatoes, 1 1/2 TBSP olive oil, Fox Point Seasoning (or chopped shallots) lemon juice, oregano, thyme, salt, and pepper. Pull the edges of foil up around fish. Spoon tomato mixture over fish, and seal the tin foil completely around the fish, using more foil if you need. Place salmon packets on a heavy baking sheet and cook for 30 minutes. When done, remove from oven, and place tin foil packets on plates to serve.
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