Those who have cooked fish in foil in the past will know what a great method this is and for those who haven't may want to give it a try to see what you are missing!---you will need heavy-duty foil for this, for the best flavor I would recommend not to omit or substitute any ingredients you may adjust all amounts to suit taste.

Ingredients

4 serv.

(6 ounce) salmon fillets (preferably with skin left on)4 ounce
lemon pepper (to taste)
salt (to taste)↗
fresh dill (to taste) or dried dill (to taste)↗
cup coarsley chopped sun-dried tomato (drained and pat dry with paper towels)1⁄2 cup
(2 1/4 ounce) can sliced ripe black olives, well drained1 ounce
ounces crumbled feta cheese↗2 ounces
tablespoons toasted cup pine nuts8 tablespoons
pieces heavy-duty aluminum foil (cut into 16 x 12-inch pieces)4 pieces

Step-by-step instructions

1
Rinse each fillet well under cold water then pat completey dry using paper towels.
2
Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
3
This is only optional; brush the top of each fillet with a light coat of olive oil.
4
Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
5
Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
6
Fold the long sides of foil over the fillets then roll up the short sides to seal.
7
Place each packet seam sides up on a greased baking sheet.
8
Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.

Source: food.com

Original recipe ↗

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