Salmon with tomato and herbs
455 cals, 35p, 3c, 33f (per meal)
3 tbsp (45mL)
4 dash (2g)
1 tsp (1g)
3 plum tomato (186g)
2 tbsp (30mL)
1 tsp, ground (2g)
1 tsp, ground (1g)
4 fillet/s (6 oz each) (680g)
2 tbsp chopped (20g)
1
Preheat the oven to 400 F (200 C).
2
Sprinkle salmon with 1/3 of the olive oil, salt, and pepper.
3
Stir the tomatoes, shallots, remaining olive oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
4
Place each salmon fillet, oiled side down, atop its own individual sheet of foil.
5
Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
6
Place the foil packets on a heavy large baking sheet.
7
Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.