An simple and delicious weeknight dinner that can be made over breakfast and baked up at dinnertime.
Author:Joy the Baker adapted from One Pan Pescatarian
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
1 tablespoon olive oil
1/2 cup cherry tomatoes
1/2 cup chickpeas
1 tablespoon sun-dried tomatoes, packed in oil
4–5 caltleveltrano olives
Sprinkle of dried oregano
1 salmon filet
Sea salt and Aleppo chili flakes
Squeeze of lemon juice
Crusty bread or cooked white rice
Place rack in the upper third of the oven and preheat oven to 400 degrees F. Lay out one large piece of foil per portion of fish.
Halve the cherry tomatoes and roughly chop the sun-dried tomatoes. In the middle of the foil drizzle olive oil and pile all of the tomatoes, chickpeas, and olives. Sprinkle with oregano, salt and fresh cracked black pepper.
Lay the salmon filet skin side down atop the vegetables and sprinkle with salt and Aleppo chili flakes.
Gather the sides of the foil up and around the salmon and tomatoes and make a little boat. Fold and scrunch the foil at the top and both ends to seal into a packet. Try to leave as much room for the salmon to steam as possible while keeping it sealed. Transfer parcel to a baking tray.
Bake the salmon packet for about 30 minutes or until the salmon is just cooked, tender and flaky.
Unfurl the salmon, being cautious of the steam and spoon salmon, tomatoes and beans into a bowl with warm rice. Enjoy dinner!