Time has not been on my side lately and dinners are suffering. Plus, it is a little too cold and dark to motivate myself to stand at the grill right now. Which led me to try my first baked, foil-wrapped salmon dish for dinner this week.
I thawed three frozen filets (last month I bought a huge piece at Costco and froze individual portions) so that I’d have one leftover for lunch. In a small bowl I combined the following:
- 2 tablespoons olive oil
- 2 diced garlic cloves
- 1 diced shallot
- Heaping handful of cherry tomatoes, quartered
- 1/2 teaspoon ground thyme
- 1 teaspoon dried oregano
To prepare, set each fillet in the start of a foil packet on a baking sheet. Season the fillets with salt and pepper before spooning on the oil mixture. Add a thinly sliced lemon if you like the citrus flavor. Close the foil packet tightly and bake for 20 – 25 minutes at 400 degrees.
Voila! Dinner is served. I suggest pairing with whole wheat rolls (I am a huge Alexia fan) and plenty of roasted root vegetables.
How do you adapt summer staples for winter cooking?