Recipe by Kittencal@recipezazz
Those who have cooked fish in foil in the past will know what a great method this is and for those who haven't may want to give it a try to see what you are missing!---you will need heavy-duty foil for this, for the best flavor I would recommend not to omit or substitute any ingredients you may adjust all amounts to suit taste.
- 4 (6 ounce) salmon fillets (preferably with skin left on)
- lemon pepper (to taste)
- salt (to taste)
- fresh dill (to taste) or dried dill (to taste)
- 1⁄2 cup coarsley chopped sun-dried tomato (drained and pat dry with paper towels)
- 1 (2 1/4 ounce) cansliced ripe black olives, well drained
- 2 ounces crumbled feta cheese
- 8 tablespoons toasted cup pine nuts
- 4 pieces heavy-duty aluminum foil (cut into 16 x 12-inch pieces)
Directions See How It's Made
- Rinse each fillet well under cold water then pat completey dry using paper towels.
- Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
- This is only optional; brush the top of each fillet with a light coat of olive oil.
- Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
- Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
- Fold the long sides of foil over the fillets then roll up the short sides to seal.
- Place each packet seam sides up on a greased baking sheet.
- Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.