Mediterranean Salmon Foil Packets Recipe

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings.

• 10 ounces cherry tomatoes, quartered
• 4 tablespoons extra-virgin olive oil
• 1 small shallot, finely chopped
• 2 tablespoons black olive tapenade or chopped pitted black olives
• teaspoon salt
• 8 fresh basil leaves
• 4 small fresh thyme sprigs
• Freshly ground black pepper, to taste
• 4 pieces aluminum foil, 12x18 inches each
• 4 salmon filets, 7 ounces each, skin on

Directions

1. Preheat your outdoor grill to high heat and lightly brush the grate with oil. Close the grill cover.
2. In a medium bowl, combine the cherry tomatoes, olive oil, shallot, tapenade, salt, basil, thyme, and black pepper. Mix until well blended.
3. Place the aluminum foil on a clean work surface, shiny side up. Position each salmon filet skin-side down in the center of a foil sheet.
4. Divide the tomato mixture evenly and spoon 1/4 over each salmon filet.
5. Fold up the edges of the foil to form a secure packet, sealing the sides tightly to trap the steam.
6. Reduce the grill heat to medium and carefully place the foil packets on the grate. Close the cover and cook for 7 to 8 minutes, until the salmon is pale pink in the center and flakes easily with a fork.
7. Remove the packets from the grill and let them rest for a few minutes before carefully opening to serve.

Cooks Notes

• Foil packets can be prepared a few hours ahead and stored in the refrigerator until grilling.
• If grilling is not possible, bake the packets in a preheated oven at 425F (220C) until the salmon flakes easily, about 12-15 minutes.

Nutrition Facts (per serving)

• Calories: 493
• Total Fat: 34g (44% DV)
• Saturated Fat: 6g (30% DV)
• Cholesterol: 98mg (33% DV)
• Sodium: 458mg (20% DV)
• Total Carbohydrates: 10g (3% DV)
• Dietary Fiber: 4g (13% DV)
• Protein: 36g (72% DV)
• Vitamin C: 52mg (58% DV)
• Calcium: 113mg (9% DV)
• Iron: 5mg (25% DV)
• Potassium: 899mg (19% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient values are based on available data. Consult a healthcare professional if following a medically restrictive diet.