Tuesday, April 5, 2011

Salmon Al Cartoccio

We love salmon at our house and the health benefits are a huge added bonus, but it seemed that our salmon consumption was getting out of control and the thought of one more bite was starting to make us feel sick. Too much of a good thing is...well...not always a good thing! Needless to say, we have been on a salmon boycott for the past for months. I came across a recipe from my kitchen idol (Giada- duh!) and I decided it was time to resurrect salmon onto our dinner plates. My biggest pet peeve surrounding salmon is the extra oil that seems to appear as the fish cooks. This recipe not only eliminated that oily mess, but masked a sometimes fishy flavor that isn't always appealing to the taste buds. The flavors are bright, the fresh herbs take center stage and I have another Giada recipe added to my list of easy go-tos. Another weeknight dinner win.

Salmon Al Cartoccio

recipe from Giada Delaurentiis


4 salmon fillets (I used one- 1lb. fillet)

Olive oil

Sea salt & freshly ground black pepper

3 tomatoes, chopped

2 chopped shallots

2 Tbsp. fresh lemon juice

1 Tbsp. fresh thyme, chopped (I subbed in Rosemary)

1 Tbsp. fresh oregano, chopped


Preheat the oven to 400 degrees. Drizzle salmon with olive oil and season with salt and pepper. Place in foil in a baking dish, oil side down. Mix tomatoes, shallots, lemon juice, rosemary, oregano, and 2 Tbsp. olive oil in a bowl to blend. Add salt and pepper to taste. Spoon the tomato mixture entirely over the salmon and seal the foil pouch. Bake until the salmon is cooked through, about 25 minutes.

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