Salmon with Tomatoes, Shallots & Lemon

The low down on salmon

I recently made this salmon for a luncheon I catered.  It could not be easier.  Basically, you can put any concoction on top of the salmon, encase it in parchment paper,  bake at 500˚ for 20 minutes – not 19 minutes – 20 minutes.  It works every time.

Salmon with Tomatoes, Shallots & Lemon

Serves 4

4 (5 oz each) salmon fillets
2 tsp olive oil plus 2 Tbs
Salt and freshly ground black pepper
3 tomatoes, chopped or 14 oz can chopped tomatoes, drained
2 shallots, chopped
2 Tbs fresh lemon juice
1 tsp dried oregano
1 tsp dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. 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. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.

Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

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