Baked in foil salmon with cherry and lemon
1 serving
45 minutes
Baked salmon in foil with cherry tomatoes and lemon is a true embodiment of Mediterranean cuisine, where freshness and natural aromas play the main role. This recipe draws from the traditions of coastal regions where seafood is always accompanied by light citrus notes and fragrant herbs. Juicy salmon fillet infused with lemon juice and aromatic garlic achieves incredible tenderness, while baking in foil retains all the juices inside. Cherry tomatoes add a slight tanginess and brightness to the flavor, while basil and rosemary fill the dish with subtle Mediterranean nuances. It’s the perfect treat for both a romantic dinner and a cozy family gathering, highlighting the harmony of simple yet exquisite ingredients.
1
Place a fresh salmon steak in a bowl, squeeze in lemon, sprinkle with spices, add salt, and drizzle with olive oil.
- Lemon: 1 piece
- Condiments and seasonings: to taste
- Sea salt: to taste
- Olive oil: 2 tablespoons
2
Cut the squeezed lemon into small pieces, lightly crush a couple of peeled garlic cloves with a knife, add lemon and garlic to the steak, coat the salmon in the mixture to soak well and evenly, leave for 5-10 minutes.
- Lemon: 1 piece
- Garlic: 2 cloves
3
While the steak marinates in the olive-lemon marinade, preheat the oven to 200 degrees.
4
If the cherry tomatoes are large, it's better to cut them into quarters; don't touch the small ones, but you can lightly score the skin. When baking, the tomatoes will burst anyway, so let them burst beautifully!
- Red cherry tomatoes: 5 piece
5
Place the salmon on foil, lift the edges, pour the lemon-olive mixture, top with lemon and garlic pieces, then tomatoes, tightly close everything, possibly with a double layer of foil to prevent leaking.
- Salmon steak: 1 piece
- Olive oil: 2 tablespoons
- Lemon: 1 piece
- Garlic: 2 cloves
- Red cherry tomatoes: 5 piece
6
Send to the oven for 20-30 minutes, depending on the thickness of the piece.
