Ever wish you could get a delicious, healthy, and incredibly flavorful dinner on the table with almost no cleanup? Well, wish no more! This Mediterranean Salmon Baked in Foil is your new secret weapon. By wrapping everything in a neat foil packet, you’re locking in all the incredible juices and aromas, creating a meal that’s light, bright, and bursting with the sunny flavors of the Mediterranean.
The best part? Each packet is a complete, portioned meal that comes together in minutes. Perfect for busy weeknights, but elegant enough for a simple date night at home. Let’s dive into this easy, foolproof recipe that will have everyone asking for seconds.
Why You’ll Love This Recipe
- Easy Cleanup: The foil packets mean your baking sheet stays clean and your kitchen time is minimal.
- Perfectly Moist Salmon: The sealed packet creates a steam pocket that gently cooks the salmon, keeping it incredibly tender and flaky.
- Vibrant, Fresh Flavors: A lively mix of tomatoes, olives, artichokes, lemon, and herbs creates a sauce that cooks right alongside the fish.
- Healthy & Nutritious: Packed with lean protein, healthy fats, and vegetables, this is a balanced meal you can feel great about.
Ingredients for Mediterranean Salmon Baked in Foil
- 4 (12×16-inch) sheets of heavy duty aluminum foil
- 4 (6 to 8 oz) skinless salmon fillets, patted dry
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon Greek seasoning blend (or a mix of dried oregano, thyme, and marjoram)
- 1 cup cherry or grape tomatoes, halved or quartered
- 4 marinated artichoke hearts, quartered
- 3 tablespoons minced red onion
- 3 tablespoons Kalamata olives, pitted and halved
- ½ large lemon (for zest and juice)
- 2 tablespoons fresh parsley, minced, plus sprigs for garnish
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- 1 lemon, cut into wedges for serving (optional)
Step by Step Instructions
1Prep the Foil Packets: Preheat your oven to 400°F (200°C). Brush the center of each foil sheet lightly with a little olive oil. This prevents the salmon from sticking. Place one salmon fillet in the center of each oiled foil sheet. Lightly brush the top of each fillet with olive oil and sprinkle evenly with the Greek seasoning.
2Make the Mediterranean Topping: In a medium bowl, combine the halved tomatoes, quartered artichoke hearts, minced red onion, halved Kalamata olives, lemon zest, lemon juice, minced parsley, balsamic vinegar, minced garlic, and red pepper flakes (if using).
Drizzle in the remaining 1 tablespoon of olive oil. Season the mixture generously with a pinch of salt and a few grinds of black pepper. Toss everything together until well combined.
3Assemble the Packets: Spoon the tomato and artichoke mixture evenly over the top of the four salmon fillets, dividing it as evenly as possible. The mixture will create a chunky, flavorful topping.
4Seal and Bake: To seal each packet, bring the two long sides of the foil up over the salmon and fold them together twice to create a tight seal. Then, fold or twist the two short ends to close the packet completely. The packet should be sealed but have some room for air to circulate inside (don’t wrap it tight like a burrito).
Place the four sealed packets on a large, rimmed baking sheet. This catches any potential drips.
5Bake to Perfection: Bake the salmon packets in the preheated oven for 12 to 15 minutes. For a reliable check, insert an instant read thermometer through the foil into the thickest part of the salmon. It should read 145°F (63°C). The salmon will be opaque and flake easily with a fork.
6Serve: Carefully transfer each foil packet to a plate. Let your guests open their own packets at the table; the aromatic steam is part of the fun! Drizzle with a little extra olive oil if desired, garnish with fresh parsley sprigs, and serve with lemon wedges on the side.
Mediterranean Salmon Baked in Foil
Ingredients
- 4 12x16-inch sheets of heavy duty aluminum foil
- 4 6 to 8 oz skinless salmon fillets, patted dry
- 3 tablespoons extra virgin olive oil divided
- 1 teaspoon Greek seasoning blend
- 1 cup cherry or grape tomatoes halved
- 4 marinated artichoke hearts quartered
- 3 tablespoons minced red onion
- 3 tablespoons Kalamata olives pitted and halved
- ½ large lemon zested and juiced
- 2 tablespoons fresh parsley minced, plus sprigs for garnish
- 1 tablespoon balsamic vinegar
- 2 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 1 lemon cut into wedges for serving (optional)
Instructions
- Preheat oven to 400°F (200°C). Brush the center of each foil sheet with a little olive oil.
- Place one salmon fillet on each oiled foil sheet. Brush tops of fillets lightly with oil and sprinkle with Greek seasoning.
- In a bowl, combine tomatoes, artichokes, onion, olives, lemon zest, lemon juice, minced parsley, balsamic vinegar, garlic, and red pepper flakes. Drizzle in 1 tbsp olive oil, season with salt and pepper, and toss.
- Spoon the tomato mixture evenly over the four salmon fillets.
- Seal each packet: bring long sides of foil up over salmon and fold together twice. Fold or twist short ends to close.
- Place packets on a rimmed baking sheet. Bake for 12-15 minutes, until salmon is cooked through and flakes easily (internal temp of 145°F).
- Serve packets on plates, let each person open their own. Garnish with parsley and lemon wedges.
Notes
- Use heavy duty foil to prevent tears. For regular foil, double the layers.
- No Greek seasoning? Mix ½ tsp oregano, ¼ tsp thyme, ¼ tsp marjoram.
- Feel free to add other veggies like zucchini or bell peppers to the topping mix.
- Do not overcook; start checking for doneness at 12 minutes.
