Salmon Baked in Foil


I think that it’s fair to say that we all started the New Year off with a list of do’s and don’ts on our resolution list. Well at the top of my list this year was to eat healthier for both myself and my family, which I have absolute control over considering I buy and prepare all the food we consume (*insert sinister chuckle). That being said, cooking healthier doesn’t mean that you have to sacrifice taste, and this recipe is proof of exactly how tasty and easy healthy food can be.

This recipe requires literally zero cleanup. All the components cook inside the foil pouch, and once finished cooking, the pouch can simply be tossed away. The garlic, olive oil, tomatoes, lemon, and salt and pepper combine in the pouch to bathe everything in a slightly acidic  yet mellow broth. Make sure to slice the potatoes very thin  to ensure they have enough time to cook through with the rest of the ingredients. I used 3 salmon filets to prepare this dish for my family of 4, and it was plenty of food for us.

Let’s all get healthier together in 2014! Happy eating!

Salmon Baked in Foil
Prep time
Cook time
Total time
Serves: 3-4
  • 3 boneless, skinless salmon fillets, preferably wild caught
  • 2 cups very thinly sliced potatoes (such as fingerling or small new potatoes)
  • 1½ cup cherry tomatoes, halved
  • 2 cups packed baby spinach
  • 3 tbsp capers
  • 6 tsp extra-virgin olive oil
  • Sea salt and freshly ground pepper
  • 3 tbsp fresh lemon juice
  • 3 cloves garlic, smashed
  • 6 lemon slices
  1. Preheat the oven to 400. Lay one large piece of aluminum foil (about 14 inches long) horizontally, the lay another large piece of foil vertically over the first foil layer to make a plus-sign shape; top with another horizontal layer for extra protection.
  2. Put the potato slices, tomatoes, spinach, capers, two teaspoons olive oil, and one-fourth teaspoon each salt and pepper in the center of the foil packet; toss to combine. Top with the salmon; sprinkle with the remaining one teaspoon olive oil, the lemon juice, and one-fourth teaspoon salt. Put the garlic clove and lemon slices on top of the salmon. Fold in the foil, and tightly seal the packet.
  3. Place the foil packets on a baking sheet and roast 20 to 25 minutes or until the salmon is opaque. Remove from the oven. Open the foil packet. Be careful, the escaping steam will be hot! Check salmon and potatoes for doneness. Transfer to a plate or eat directly out of the foil packet for easier cleanup.



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