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Mediterranean Salmon Baked in Foil

An easy, healthy 30 minute dinner! Salmon fillets are topped with a vibrant mix of tomatoes, olives, and artichokes, then baked in foil packets for juicy, flavor packed results with zero cleanup.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

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.