Mediterranean Salmon Fillet Cooked in Foil

Summary

Ingredients

• 800 g salmon fillet (s), fresh with the skin
• 1 organic lemon (s)
• 6 cocktail tomatoes
• 20 olives, black
• 0.5 ½ onion (s), red
• 0.5 ½ bunch parsley, smooth
• some stalks rosemary
• some stalks thyme
• some stalks basil
• 1 large clove garlic
• 1 small chilli pepper (s), red, dried
• 4 tomato (s), dried in oil
• some black pepper from the mill
• little sea salt
• 50 ml olive oil, virgin

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Instructions

1. Halve the onion, peel and cut into fine cubes, peel and finely chop the garlic, wash and dry the herbs, finely chop the parsley, separate the basil, thyme and rosemary from the stems and chop finely. Cut the pickled tomatoes into fine cubes, finely chop the chilli, wash the lemon with hot water and cut into thin slices. Remove 10 olives from the stone and also finely chop. Wash, dry and slice cocktail tomatoes. Rinse the salmon fillet with cold water, pat dry, check for possible bones and remove if present.
2. Mix the herbs with the diced onions, garlic, chilli, sun-dried tomatoes and 2 tablespoons of olive oil. Place a few slices of lemon on a sufficiently large piece of baking paper or parchment paper, pour about a third of the herb mixture on top and place the salmon fillet on top. Pepper the upper side lightly and add very little salt, spread the herb mixture on the salmon, then place lemon slices, tomato slices and olives on top. Drizzle with olive oil, drizzle some oil over the side of the salmon. Seal the parchment paper package tightly and let it steep a little.
3. Preheat the oven to 200 degrees, place the salmon packet in the oven on the baking sheet. Leave in the oven for 25 minutes at 200 degrees, remove, do not open. Let it stand for 5 minutes, then open it, cut the salmon into pieces and arrange on plates.
4. It goes well with baguette, fried polenta slices or small baked potatoes and salad.