A Package Deal

Any recipe that calls for assembly line prep, make-ahead possibilities, and easy cleanup gets me every time.

Salmon Baked in Foil has all of those attributes. I've made this on a few occasions and it is always a hit with my family of three. I love how dinner is cooked all nice and neat in a packet of foil. Order in a world of chaos is always a fab thing, no?

I prefer fresh tomatoes but the option of canned is awesome if you are in a pinch. Both times I made this dish recently I have used a regular ole onion as opposed to the fancier pancier shallot. And it worked out totally fab. Just sayin', as they say. Here's a peek at the topping:

Don't the herbs look scrumptious?

I've made salmon 100 different ways throughout the years, and this recipe is definitely in my top three for preparing the super food. They say salmon has lots of nutrients and omega-3 fatty acids (whatever that means) so eat more of it, dear readers!

I served this dish with basmati rice and a salad on the side. But I feel like string beans or asparagus would be a nice veg to go with the fish.

Here ya go:

Salmon Baked in Foil
From "Everyday Italian"
By Giada DeLaurentiis
4 main course servings

3 tomatoes, chopped, or 1 (14-ounce) can diced tomatoes in juice drained
2 shallots, chopped
2 Tbsp. plus 2 tsp. olive oil
2 Tbsp. fresh lemon juice (from about 1/2 lemon)
1 1/2 tsp. chopped fresh oregano or 3/4 tsp. dried
1 1/2 tsp. chopped fresh thyme or 3/4 tsp. dried
1 tsp. salt
3/4 tsp. freshly ground black pepper
4 salmon fillets (about 5 ounces each)

Preheat the oven to 400 degrees F. In a medium bowl, stir the tomatoes, shallots, 2 Tbsp. of oil, lemon juice, oregano, thyme, 1/2 tsp. salt, and 1/4 tsp. pepper.

In the center of each of four large sheets of aluminum foil, spoon 1/2 tsp. of oil.

Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon fillets with the remaining 1/2 tsp. each of salt and pepper.

Spoon the tomato mixture over the salmon.

Fold the sides of the toil over the fish and tomato mixture, covering completely, and seal the packets closed.

Place the foil packets on a large, heavy baking sheet. (The salmon packets can be prepared up this point 6 hours ahead. Refrigerate until ready to bake.)

Bake until salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. (You may want to unwrap and plate the fish in the kitchen before serving.)

Please note: The Jersey girl used one medium yellow onion instead of shallots.