Salmon baked in foil

4.3 of 5 (8)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.8
  • Total Fat: 17.1 g
  • Cholesterol: 68.3 mg
  • Sodium: 59.7 mg
  • Total Carbs: 5.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 25.3 g

View full nutritional breakdown of Salmon baked in foil calories by ingredient
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From Giada From Giada
Number of Servings: 4


    4 (5 ounces each) salmon fillets
    2 teaspoons olive oil plus 2 tablespoons
    Salt and freshly ground black pepper
    3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
    2 chopped shallots
    2 tablespoons fresh lemon juice
    1 teaspoon dried oregano
    1 teaspoon dried thyme


Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user L-MORRISSEY.

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Member Ratings For This Recipe

  • Easy, fast and tasty! I didn't use the olive oil so maybe I saved some calorie sand fat... - 6/17/13

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  • I really enjoyed this recipe. Salmon was really tender and moist. Tomatoes gave it a nice flavor. Ate it for a week and didn't get tired of it. - 3/15/13

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  • Love this recipe. I've made it twice already. My husband really enjoys it, too. - 12/28/11

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    0 of 1 people found this review helpful
    Gave it one star for tagging salmon as a vegetarian meal. - 7/2/11

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  • Thanks for the share - I used italian herb breadcrumbs instead but gave me a great base for cooking the salmon. - 6/10/11

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