Description
An simple and delicious weeknight dinner that can be made over breakfast and baked up at dinnertime.
Ingredients
Scale
Per Portion:
- 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
- Fresh parsley
- Squeeze of lemon juice
- Crusty bread or cooked white rice
Instructions
- 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!