By Matthew Luca .
A Salmon dish born out of the Mediterranean Sea perfect for al fresco dining. This succulent baked salmon is perfect for those sunny days and BBQ's as its wrapped and cooked in aluminium foil. Best enjoyed with a cool glass of Italian Sauvignon by So Prosecco
Ingredients (serves 4)
4 Salmon fillets
2 tbsp. capers
1 tsp chilli flakes
1 tbsp. paprika
4 cloves garlic
4 lemon wedges
200g cherry tomatoes
4 tbsp. Olive oil
salt & pepper for seasoning
Aluminium/Kitchen foil for wrapping
Method
pre heat oven to 200c. Place salmon filets on individual sheets of foil, sprinkle over the capers, paprika, chilli flakes and add a lemon wedge on each salmon along with a clove of garlic and a few cherry tomatoes. Drizzle with a little olive oil and season well with salt and pepper. Wrap each fillet like a parcel ensuring its packed very loose as the steam from the salmon is important to cook the fish. Fold over the ends of the foil to ensure a tight seal. bake in hot oven for 10-15 minutes.
To serve, you can either serve in the foil parcels or on the plate. best served with a side of fresh salad leafs with tomato and a dressing of olive oil and lemon juice.
Like my recipes and want to see me cook? Follow me on my Social Networks.
