Salmon Baked in Foil With Spinach and Tomatoes
My family loves this dish served with Pappardelles Pasta. This is a high protein pasta with amazing texture. You can order this pasta at www.pappardellespasta.com.
- 4 wild King salmon fillets from www.vitalchoice.com (about 5 ounces each)
- Olive oil
- Salt and pepper
- 14.5 oz Muir Glen diced tomatoes
- 1 yellow onion
- 1 lemon for juice
- Organic butter
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Preheat oven to 400 degrees.
- Sprinkle salmon with olive oil, salt and pepper.
- In small bowl stir the tomatoes, lemon juice, oregano, thyme, and a bit more salt and pepper.
- Place a handful of spinach on a square of foil large enough to hold your salmon filet. Place about 2 tablespoons of chopped onion on top of spinach. Next place salmon filet on top of spinach and onion and spiral together the ends of the foil to make a boat for the fish.
- Add a small bit of butter to top of fish and then spoon the tomato mixture over the salmon. Don’t worry about how much just eyeball what you think you would like.
- Fold the sides of the foil over the fish and tomato mixture, covering completely and seal the packets closed.
- Place the foil packet on a large baking sheet. Follow this process until all packets are placed on the baking sheet.
- Bake until salmon is just cooked through. About 25 minutes.
- A large metal spatula works well to transfer salmon to plate. Keep the yummy juices left in the foil and pour over the top of the fish
My name is Shane “The People’s Chemist” Ellison. I hold a master’s degree in organic chemistry and am the author of Over-The-Counter Natural Cures Expanded Edition (SourceBooks). I’ve been quoted by USA Today, Shape, Woman’s World, US News and World Report, as well as Women’s Health and appeared on Fox and NBC as a medicine and health expert. Start protecting yourself and loved ones with my FREE report, 3 Worst Meds.