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.

• Ready In: 33 mins
• Serves: 4

Ingredients

• 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 1/4ounce) 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)

Directions

1. Rinse each fillet well under cold water then pat completey dry using paper towels.
2. Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
3. This is only optional; brush the top of each fillet with a light coat of olive oil.
4. Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
5. Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
6. Fold the long sides of foil over the fillets then roll up the short sides to seal.
7. Place each packet seam sides up on a greased baking sheet.
8. Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.