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Salmon with Tomatoes and Herbs

Salmon with Tomatoes and Herbs

Salmon is one of my go-to dinners, and nearly every one of my favorite recipes involves a foil packet. It’s just too easy! This salmon comes together quickly, and once it’s in the oven, it’s completely low maintenance. Salmon with Tomatoes and Herbs would be great with wild rice and a salad, and would erase whatever damage you did eating frozen yogurt for dinner the night before (guilty!).

Salmon with Tomatoes and Herbs

4 salmon filets, about 6 oz each
Olive oil
Salt and pepper
2 tablespoons chopped fresh rosemary
1 tablespoon fresh thyme
14-oz can diced tomatoes, drained (you can also use diced fresh tomatoes)
2 tablespoons capers
Aluminum foil

Preheat the oven to 400 degrees. On a rimmed baking sheet, place each salmon filet onto a piece of foil large enough to enclose it completely, folding  up the edges slightly to keep any liquids from running out of it. Drizzle with olive oil and cover generously with salt and pepper.

Layer each filet with diced tomatoes and herbs, and divide the capers among the filets. Fold up the foil around the salmon, sealing it well so it won’t leak.

Place the baking sheet in the oven for 20 – 25 minutes, until salmon reaches desired doneness.

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