Salmon with Tomatoes and Capers in Foil
Salmon with Tomatoes and Capers in Foil might be a good recipe to expand your main course collection. Watching your figure? This gluten free, primal, and pescatarian recipe has 285 calories, 30g of protein, and 16g of fat per serving. This recipe serves 6. For $5.14 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 25 minutes. Head to the store and pick up olive oil, grill cheese, kosher salt, and a few other things to make it today. 938 people were impressed by this recipe. It is brought to you by Foodnetwork. Overall, this recipe earns a great spoonacular score of 97%. If you like this recipe, you might also like recipes such as Broiled Salmon With Tomatoes and Capers, Salmón con Salsa de Alcaparras (Salmon with Capers Sauce), and Bruschetta with Tomatoes & Capers.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 tablespoons capers, rinsed and chopped
2 tablespoons minced fresh parsley
2 garlic cloves
1 pint grape tomatoes, quartered
Prepare a grill for medium heat.
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
6 4-ounce salmon fillets
Equipment:
bowl
aluminum foil
baking sheet
grill
Cooking instruction summary:
Watch how to make this recipe. In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Season the salmon on both sides with salt and pepper. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.) Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.
Step by step:
1. Watch how to make this recipe.
2. In a medium bowl, combine the tomatoes, parsley, capers, oil, garlic, lemon zest and juice, 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Season the salmon on both sides with salt and pepper.
4. Place each salmon fillet on a sheet of aluminum foil and top with a few tablespoons of the tomato mixture. Fold the foil sheets into packets. (If making this recipe in advance, store the packets on a baking sheet in the refrigerator until time to grill.)
5. Place the packets on the grill and cover. Cook 10 to 12 minutes for medium.
Nutrition Information:
covered percent of daily need
