30 minutes
A delightful salmon dish with Mediterranean flavors, wrapped in foil to keep it moist and flavorful.
tablespoons
Salmon Fillet, cut crosswise into 4 pieces
0 lb
Cherry Tomatoes, sliced in half
0 oz
to taste
to taste
leaves
Aluminum Foil, each about 12 inches long
sheets
1. Prepare the Foil
Take two sheets of aluminum foil, each about 12 inches long, and place one on top of the other. Smear the top sheet with 1/2 tablespoon of olive oil to prevent the salmon from sticking and to add a touch of flavor.
2. Assemble the Parcels
Place a piece of salmon on the prepared foil, then scatter 6 halved cherry tomatoes around and on top of the fish. Season generously with salt and pepper, add 4 basil leaves for a burst of fresh flavor, and drizzle another 1/2 tablespoon of olive oil over everything.
3. Seal the Parcels
Fold the foil neatly over the salmon, crimping the edges tightly to seal in all the delicious ingredients. This ensures the flavors meld together perfectly and the salmon stays moist. If you're not cooking the parcels immediately, you can refrigerate them until you're ready, but no longer than 24 hours.
4. Cook the Parcels
Preheat your oven to 500 degrees Fahrenheit. Place the foil packages on a roasting pan or in two skillets heated to medium-high. Cook for 5 to 8 minutes from the time you hear the sizzling sound, which indicates that the salmon is starting to cook. In total, this should take about 10 to 12 minutes.
5. Serve the Salmon
Once cooked, let the parcels rest for about a minute before serving. Carefully cut a slit along the top of each package with a knife and use a fork to open. Gently spoon the salmon, tomatoes, basil, and all the lovely juices onto a plate. Serve immediately.
Use chicken, white fish like cod or halibut, or plant-based options like tofu, adjusting herbs and cooking times as needed.
Create Asian-inspired parcels with soy sauce and sesame oil, Latin flavors with cumin and lime, or Middle Eastern parcels with za'atar and sumac.
Choose seasonal vegetables like butternut squash and sage for autumn, or asparagus and peas for summer, or hearty root vegetables for a robust flavor.
Swap out traditional dill or parsley for other Mediterranean herbs like tarragon or chervil, or try a combination of fresh oregano and thyme for a more earthy, robust flavor.
Experiment with different citrus like orange or grapefruit and pair with complementary herbs, or add heat with chili slices or hot sauce.
Use fresh, high-quality ingredients, preferably wild-caught salmon and in-season vegetables and herbs, for the best flavor and texture.
Aim for an internal temperature of about 145°F (63°C) and start checking for doneness around 15 minutes into cooking.
Use a mixture of fresh herbs, garlic, lemon zest, and red pepper flakes to give the salmon a bold Mediterranean flavor.
Check for pin bones, remove them and pat the salmon dry to ensure proper searing and spice adhesion.
Allow the parcels to sit after baking for the juices to redistribute, ensuring moist and flavorful salmon.
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