1/1 Photo of Mediterranean Salmon Fillets Baked in Foil
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.
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- 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) can sliced 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)
- 1Rinse each fillet well under cold water then pat completey dry using paper towels.
- 2Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
- 3This is only optional; brush the top of each fillet with a light coat of olive oil.
- 4Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
- 5Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
- 6Fold the long sides of foil over the fillets then roll up the short sides to seal.
- 7Place each packet seam sides up on a greased baking sheet.
- 8Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.
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Nutritional Facts for Mediterranean Salmon Fillets Baked in Foil
Serving Size: 1 (224 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 384.2
- Calories from Fat 201
- Total Fat 22.4 g
- Saturated Fat 4.2 g
- Cholesterol 100.8 mg
- Sodium 561.2 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 1.9 g
- Sugars 3.7 g
- Protein 39.0 g