Baked Salmon, Mediterranean Style

Salmon is one of those heart-healthy foods I should eat more often. It tends to be a little pricier than some of the other fish at Eastern Market, so Sky and I usually end up buying something else, but tonight I'm glad we went for it. Keeping in mind the flavors that worked so well with the baked eggplant earlier this week, using most of those same ingredients here made sense. The paper-thin slices of onion gave the dish a crunch without an overpowering "onion" taste and the olives and capers added the acid element. No lemon juice needed. Baking the fish in a foil pouch kept it moist and allowed the flavors to meld together; I got the idea from this recipe. I served it with a quinoa (another super food) and brown rice blend but this could work with regular rice, lentils or another grain.

Makes two servings
Total time to cook: 40 minutes

1/2 to 3/4 lb salmon, in two portions
1 small tomato, diced
1/4 cup onions sliced paper-thin
2 tbsp sliced kalamata olives
2 tsp capers
1 clove garlic, minced
3 tbsp olive oil
Kosher salt

- Preheat the oven to 400 degrees.
- In a bowl, toss the tomatoes, onions, olives, capers and garlic with 1 tbsp olive oil and set aside.
- Place each piece of salmon in the middle of a large piece of tin foil.
- Brush 1 tbsp of olive oil on each piece and season with pepper and a tiny bit of salt (I literally did one dash each from the salt shaker.)
- Twist opposite ends of the tin foil to create a boat.
- Put half of the vegetable mixture on top and around each piece of fish.
- Seal the foil boats.
- Bake for 25 minutes.
- Serve immediately over rice.

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