♦ 1 lb salmon, boneless and skinless
♦ 2/3 cup cherry tomatoes, quartered
♦ 1/2 cup kalamata olives
♦ olive oil
♦ handful of fresh dill
♦ several twigs of fresh thyme
♦ 1/2 lemon, thinly sliced
♦ salt and pepper
Preheat oven to 425 degrees F. Cut out two large rectangles of aluminum foil – overlap in a small baking dish. Set the fish on top of the foil. Brush with olive oil, and sprinkle with salt and pepper. Toss the olives, tomatoes, and thyme spring with 2 tablespoons of olive oil, then scatter over the salmon. Finally, cover with dill and arrange 3 to 4 slices of lemon on top.
Bake for 20 to 25 minutes (or until cooked through). Serve immediately.
To read more about this dish and my musical pairing, click HERE.