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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (224g) Recipe makes 4 servings |
||
| Calories 384 | ||
| Calories from Fat 201 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.4g | 34% | |
| Saturated Fat 4.3g | 21% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 8.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 100mg | 33% | |
| Sodium 561mg | 23% | |
| Potassium 886mg | 25% | |
| Total Carbohydrate 7.6g | 2% | |
| Dietary Fiber 2.0g | 7% | |
| Sugars 3.8g | ||
| Protein 39.1g | 78% | |
Mediterranean Salmon Fillets Baked in Foil
By: KITTENCAL
Aug 26, 2008
Those who have cooked fish in foil in the past will know what a great method this is and for those who haven't may want to give it a try to see what you are missing!---you will need heavy-duty foil for this, for the best flavor I would recommend not to omit or substitute any ingredients you may adjust all amounts to suit taste.
SERVES 4
Ingredients
- 4 (6 ounce) salmon fillets (preferably with skin left on)
- lemon pepper (to taste)
- salt (to taste)
- fresh dill or dried dill (to taste)
- 1/2 cup coarsley chopped sun-dried tomato (drained and pat dry with paper towels)
- 1 (2 1/4 ounce) can sliced ripe black olives, well drained
- 2 ounces crumbled feta cheese
- 8 tablespoons toasted cup pine nuts
- 4 pieces heavy-duty aluminum foil (cut into 16 x 12-inch pieces)
Directions
1
Rinse each fillet well under cold water then pat completey dry using paper towels.2
Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.3
This is only optional; brush the top of each fillet with a light coat of olive oil.4
Sprinke each fillet with lemon pepper, salt and dried dill (to taste).5
Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.6
Fold the long sides of foil over the fillets then roll up the short sides to seal.7
Place each packet seam sides up on a greased baking sheet.8
Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.
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- Course > Main Dish
- Main Ingredient > Seafood > Fish > Saltwater > Salmon
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Featured Reviews for This Recipe
From: carlamoose
On Sep 26, 2008
A great meal for a starving college girl! I didn't have lemon pepper, so I squeezed fresh lemon juice on the fish then added regular pepper plus everything else. I also used regular canned tomatoes because I'm cheap like that. I didn't have time to toast the pine nuts, but the meal tasted fine.
From: ChicagoRN
On Sep 17, 2008
Absolutely fabulous! Let me tell you my story...Hurricane Ike walloped Ohio and we have now been without hot water and power for 5 days. All of my food started to defrost and I had printed up this recipe to try of Kitten's. A delicious lifesaver!!! We couldn't believe we were eating so good (and so easy!) in a very trying time! Kitten to the rescue for me yet again. Still at least 4 more days for me without hot water and power...will be searching for more yummy winner's just like this! I made 2 large salmon fillets, used dried dill, and used up my kalamata's (since I was going to have to throw them out anyway!) rather than black olives. Added lots of feta and did not toast the pine nuts. AMAZING! Served with grilled potato packets as well. Thank you again Kitten! Another permanent recipe in my recipe file!
From: MRSJSPANTS *
On Sep 8, 2008
What a DELICIOUS way to cook salmon! I didn't have pine nuts so I used sliced almonds but other than that followed exactly. Thanks Kitten fo another winner!
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