Ingredients:

  • 4 (6 oz / 170 g) Salmon fillets, center-cut
  • 2 tbsp (30 ml) Extra virgin olive oil
  • ½ tsp (3 g) Sea salt
  • ¼ tsp (1 g) Freshly cracked black pepper
  • 1 large (120 g) Lemon, thinly sliced into rounds
  • ¼ cup (35 g) Pitted Kalamata olives, halved
  • 2 tbsp (30 g) Capers, drained
  • 3 cloves (9 g) Garlic, minced
  • 2 tbsp (8 g) Fresh oregano or parsley, chopped
  • 2 tbsp (15 g) Feta cheese, crumbled

Instructions:

  1. Preheat oven to 400°F (200°C). Cut four large squares of heavy-duty aluminum foil, approximately 12x12 inches each.
  2. In a small bowl, whisk together the olive oil, minced garlic, sea salt, and black pepper.
  3. Pat the salmon fillets dry with a paper towel to ensure the oil adheres.
  4. Place one salmon fillet in the center of each foil square and drizzle the garlic-oil mixture evenly over the fish.
  5. Top each fillet with 2-3 lemon slices, a portion of Kalamata olives, capers, and fresh herbs. Sprinkle with crumbled feta cheese if using.
  6. Fold the sides of the foil over the salmon and pinch the edges tightly to create a sealed pouch, leaving a small pocket of air inside for steam circulation.
  7. Place packets on a rimmed baking sheet and bake for 15–20 minutes, or until the thickest part of the fillet reaches 135°F (medium-rare) to 145°F (fully cooked).
  8. Carefully open the packets and garnish with extra fresh herbs and a squeeze of lemon juice before serving.