Salmon Foil Pack with Tomatoes & Onions
Salmon Foil Pack with Tomatoes & Onions
So, I don’t often cook fish. I know, dietitians are supposed to love eating fish. I do like it! But I don’t often purchase and cook fish. When I do, it’s usually salmon or tilapia. While I want to branch out and get into other seafood dishes, I’ll likely get distracted and purchase steaks.
I suppose that’s also part of living in Oklahoma. When I travel to a coastal city, I’ll eat fish nearly every meal!
This meal is a super fast and simple way to prepare fish, and in this case, salmon. The topping provides a bit of an Italian flare with minimal ingredients or effort. While fresh is always better in flavor, I used frozen last night and it was still tasty! $4 for a bag of frozen salmon, $0.80 for canned tomatoes, $0.30 for a lemon, $0.89 for onion (and I have leftovers) plus seasonings I already had…which means this salmon dinner for 3-4 people was $5.99!
Salmon Foil Pack with Tomatoes & Onions
Ingredients
- 4 (5 oz) salmon fillets
- 2 tsp olive oil
- 1/4 tsp each salt and pepper
- 1 (14 oz) can chopped tomatoes, drained
- 1/2 cup chopped onion
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp dried thyme
Instructions
- Preheat oven to 400 F.
- Sprinkle salmon fillets with 2 tsp olive oil, salt & pepper.
- Stir together tomatoes, onion, lemon juice, oregano, thyme and a pinch of salt & pepper.
- Place a salmon fillet (oil side down) on a sheet of foil. Wrap the ends of the foil in a spiral shape. Spoon the tomato mixture evenly over each fillet. Fold the foil over, sealing the packets closed.
- Place packets on a heavy baking sheet. Bake until cooked through, about 25 minutes.
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