Today’s is a light, satisfying and o-so-colorful summer eat: Mediterranean-style oven baked salmon in foil!
To say that I have any childhood memories of salmon would be a big lie. And I know you would totally catch it because salmon is not a fish of the Mediterranean, and therefore was not available to me growing up in that part of the world.
I tried to go back to my first memory of salmon.The place was my aunt’s home in Canada, and I was probably 17 years old. I remember her large table set for a lavish welcome dinner with dozens of dishes, many of which familiar to my palate. As I surveyed the options, my eyes landed on the tray of baked salmon. I wondered in my head, or perhaps embarrassingly audibly, will I like this pink fish?
One bite is all it took. I’ve been in love with salmon ever since!
While today’s star ingredient of salmon is not native to the Mediterranean, still I prepared it the best way I know how–Mediterranean-style wrapped in foil and baked with lots of summer vegetables fresh from the farmer’s market.
Depending on who you are, you may not consider it panache enough to serve fish oven-to-table, wrapped in wrinkly pieces of foil. Or, you may even think oven baked salmon in foil somewhat trendy. Let me assure you, for me, the inspiration for using foil in this baked salmon recipe has nothing to do with trend. My mom has been baking all sorts of fish in foil for many years; so I am fairly certain it is not a super trendy thing. Vintage? Perhaps.
The truth is, after spending a day in the blistering sun at the water park intensely watching my littles and annoyingly (to them) firing safety instructions like, “don’t wander to the deep end,” and “stay with your swimming buddy;” I had very little energy to prepare dinner. But 15 minutes of prep time, aided with a glass of white wine, seemed feasible. And so the idea of a complete meal of baked salmon and vegetables in foil was born.
I was not expecting impressive, but that is exactly what I got! Tender and juicy oven baked salmon with garlic and thyme, topped with crunchy summer squash, tomatoes and a buttery lime sauce! All of it wrapped neatly in a piece of foil and baked to perfection. Delicious!
Whether you choose to serve the baked salmon in foil or not, does not matter. It will taste delicious either way.
What to serve it with? A side of plain white rice is all you need. And fattoush salad is a great start to this easy baked salmon dinner.
Here is the step by step for this easy Oven Baked Salmon
Preheat the oven to 400 degrees F. Prepare 4 12″x 17″ sheets of foil.
Drizzle olive oil generously over each of the salmon fillets, then place the salmon fillets, oiled side down, on the prepared foil sheets.
Spread 1/2 of the crushed garlic over the salmon fillets, and season with salt, pepper and dried thyme.
In a small bowl, mix the remaining crushed garlic with the melted butter, 1/3 cup olive oil, lime juice, salt, pepper and paprika.
Pour the butter mixture over the sliced vegetables, toss to combine.
Divide the vegetables into 4 equal portions over the salmon fillets. Fold the foil over the salmon and vegetables, cover completely and seal closed.
Place the salmon and vegetable foil packets on a large baking sheet. Bake in the 400 degree F heated-oven for 20-25 minutes.
When ready, carefully transfer the salmon and vegetable foil packets with a spatula to individual serving plates. Open and garnish each with the chopped parsley. Serve with lemon wedges. Enjoy!
The salmon fillets are meant to be eaten right out of the foil. However, if you prefer to remove them, once baked, let the salmon fillets sit in the foil for 3-5 minutes and then very carefully lift each out with a large metal spatula.