Traditionally, Italians cook fish al cartoccio, “in a bag”, by using swordfish or sea bass wrapped in parchment paper. In Michigan, we’ve got plenty of salmon, so this recipe was a perfect addition to our repertoire. You could substitute canned diced tomatoes if you like, just drain them first.
Salmon Baked In Foil with Tomatoes and Shallots
Credit: Everyday Italian by Giada De Laurentiis
3 tomatoes, choped
2 shallots, chopped
2 tablespoons plus 2 teaspoons olive oil
2 tablespoons fresh lemon juice (from 1/2 lemon)
1 1/2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
4 salmon fillets (about 5 ounces each)
~Preheat the oven to 400 degrees F. In a medium bowl, stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. In the center of each of four large sheets of aluminum foil, spoon 1/2 teaspoon of oil. Place 1 salmon fillet atop each sheet of foil and turn to coat with the oil. Sprinkle the salmon fillets with the remaining 1/2 teaspoon each of salt and pepper. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely, and seal the packets closed.
~Place the foil packets on a large, heavy baking sheet. (The salmon-packets can be prepared up to this point 6 hours ahead. Refrigerate until ready to bake.)
~Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve. (You may want to unwrap and plate the fish in the kitchen before serving.)