Mediterranean Salmon Baked in Foil

Name: Mediterranean Salmon Baked in Foil
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 whole Artichoke Hearts; 1 tbsp Balsamic Vinegar; 1 cup Diced Tomatoes; 2 tbsp Fresh Parsley; 2 whole Garlic; 1 tsp Greek Seasoning; 3 tbsp Kalamata Olives; 0.5 whole Lemon; 3 tbsp Olive Oil; 3 tbsp Red Onion; 0.25 tsp Red Pepper Flakes; 32 oz Salmon; 1 pinch Salt & Pepper

Dinner 🍽️Lunch 🥪 Greek 🇬🇷 High-Protein 💪Low-Carb Sugar-Free Diabetic-Friendly Gluten-Free Whole30 Paleo 🦴Halal 🕌Comfort-Food Pescatarian 🐟Anabolic Diet

Mediterranean Salmon Baked in Foil features tender fish sealed with tomatoes, olives, red onion, and artichokes, soaking up lemon, garlic, and herbs for bright, briny flavor. Each packet steams to juicy perfection with minimal cleanup, ideal for a weeknight dinner or a relaxed gathering. The balsamic and parsley finish adds a fresh, savory lift to every bite.

Prep15 mins
Cook15 mins
Serves4
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C). Lightly brush the center of each foil rectangle with olive oil.
2

Set a salmon filet in the center of each foil sheet. Lightly brush the filets with olive oil; sprinkle with Greek seasoning.
3

In a small bowl, mix together the tomatoes, artichokes, onion, olives, lemon zest and juice, minced parsley, balsamic vinegar, garlic, red pepper flakes, and 1 tablespoon olive oil. Season with salt and pepper to taste.
4

Spoon the tomato mixture evenly over the filets. Pull the long sides of the foil rectangles up over the filets and fold twice to crimp, keeping the foil from touching the contents. Lift each end of the packet and pinch it closed. Set the packets on a rimmed baking sheet.
5

Bake in the center of the preheated oven for 12 to 15 minutes. An instant-read thermometer inserted into the center of the filets through the foil packet should register 145 degrees F (63 degrees C).
6

To serve, place the foil packs on serving plates. Open the packets, drizzle with any remaining olive oil, garnish with parsley sprigs, and serve with lemon wedges.