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. Dice the red onion finely, mince the garlic clove, slice the lemon, pit the olives (reserve 10 whole, finely chop 10), dice the sun-dried tomatoes, mince the dried red chilli, and slice the cocktail tomatoes.
2. Wash and dry the rosemary, thyme, basil and parsley; finely chop the parsley and strip the basil, thyme and rosemary leaves from their stems and chop finely; then rinse the salmon fillet under cold water, pat dry and remove any bones.
3. In a bowl, combine the chopped herbs, diced onion, minced garlic, chilli, sun-dried tomatoes, finely chopped olives and 2 tablespoons olive oil.
4. Tear off a large piece of parchment paper, arrange several lemon slices on it, spread about 1/3 of the herb mixture on top, place the salmon fillet skin-side down, season lightly with black pepper and sea salt, spread the remaining herb mixture over the salmon, top with lemon slices, tomato slices and the whole olives, drizzle with the remaining olive oil, fold the parchment paper to seal, and let rest at room temperature for 10 minutes.
5. Preheat the oven to 200°C (392°F).
6. Place the salmon packet on a baking sheet and bake for 25 minutes at 200°C (392°F).
7. Remove from the oven and let rest for 5 minutes without opening the packet.
8. Carefully open the packet (hot steam will escape), cut the salmon into portions and transfer to serving plates with the accumulated juices.
9. Serve with baguette, fried polenta slices, roasted potatoes or baked potatoes, and a fresh salad.