Ingredients
-
4 (6 ounce) salmon fillets (preferably with skin left on)
-
lemon pepper (to taste)
-
salt (to taste)
-
fresh dill (to taste) or dried dill (to taste)
-
1/2 cup coarsley chopped sun-dried tomato (drained and pat dry with paper towels)
-
1 (2 1/4 ounce) can sliced ripe black olives, well drained
-
2 ounces crumbled feta cheese
-
8 tablespoons toasted cup pine nuts
-
4 pieces heavy-duty aluminum foil (cut into 16 x 12-inch pieces)
Instructions
- Rinse each fillet well under cold water then pat completey dry using paper towels.
- Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
- This is only optional; brush the top of each fillet with a light coat of olive oil.
- Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
- Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
- Fold the long sides of foil over the fillets then roll up the short sides to seal.
- Place each packet seam sides up on a greased baking sheet.
- Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.