Ingredients

The following ingredients have 1 Servings
  • 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

Instruction

  • 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!