Salmon With Tomatoes and Cucumbers

Total Time
25mins
Prep 15 mins
Cook 10 mins

This recipe was demonstrated at a brown bag lunch -- it is so good! This serves 10 but is divided easily to make less or more servings.

Ingredients Nutrition

Directions

  1. To make lemon infused olive oil: combine extra virgin olive oil with lemon rind (use a vegetable peeler using the outside of the lemon - no pith) and let sit overnight.
  2. Preheat oven to 425-degrees F.
  3. Season salmon with salt and pepper.
  4. Cut parchment into 8"x11" pieces.
  5. Put salmon with vegetables on center of parchment, add olive oil and wine. Then top with dill, shallot and salt and pepper.
  6. Fold parchment over salmon, making packages (papillotes), securing edges well. Place on cookie sheet.
  7. Bake in preheated oven for 9 - 10 minutes.
Most Helpful

5 5

The fresh flavours of this dish show off the ingredients so make sure that you don't skimp on quality! I like fish cooked this way but it's very boring looking so the colours of the tomato, cucumber and fresh dill added something to the way that I have made it in the past. Made for the Tasty Testers for ZWT9. Thanks ellie_! :)

4 5

This is really good, and would be a great dish for a group. I made just two servings, using flounder because that was what I pulled out of the freezer. The lemon infused oil is such a nice touch. I was tired from shoveling mountains of snow, so made one package for both fillets - the fragrance when I cut it open was just lovely. Omitted the cucumbers as I've never liked them cooked. Really, you could adopt this technique with all kinds of fish and herbs. I suspect you might need more oil/white wine if really making 10 servings. I spooned my sauce over rice on the side and you definitely want to have that available.