Ingredients:

  • 4 salmon fillets (5 ounces/142g each), skin on or off
  • 2 teaspoons (10 ml) olive oil, for drizzling on salmon
  • 2 tablespoons (30 ml) olive oil, for the tomato sauce
  • Salt and freshly ground black pepper, to taste
  • 1 can (14 ounces/400g) chopped tomatoes
  • 2 medium shallots, finely chopped
  • 2 tablespoons (30 ml) lemon juice, freshly squeezed
  • 1 teaspoon (2g) dried oregano
  • 1 teaspoon (2g) dried thyme

Instructions:

  1. Preheat your oven to 400°F (200°C/Gas Mark 6).
  2. Drizzle each salmon fillet with ½ teaspoon of olive oil and season generously with salt and pepper.
  3. In a medium bowl, combine the chopped tomatoes, chopped shallots, 2 tablespoons of olive oil, lemon juice, dried oregano, dried thyme, salt, and pepper. Stir well to combine.
  4. Place a salmon fillet, oiled side down, on the centre of a large sheet of aluminum foil. Create a slight bowl shape with the foil so the sauce doesn't leak.
  5. Spoon the tomato mixture generously over the salmon fillet.
  6. Bring the long sides of the foil together above the salmon and fold them over several times to create a tight seal.
  7. Fold in the short sides to completely seal the packet. Ensure there are no gaps for steam to escape. The aim is a tightly sealed parcel.
  8. Place the foil packets on a baking sheet and bake in the preheated oven for approximately 25 minutes, or until the salmon is cooked through and flakes easily with a fork.
  9. Carefully open one of the foil packets (steam will release!). The salmon should be opaque and easily flakeable.
  10. Carefully transfer the salmon from the foil packets to plates and serve immediately. Be mindful of the hot steam when opening.