May 4, 2012

Salmon, Cherry Tomatoes and Fennel in a Pouch

Don’t let city living keep you from growing fresh herbs!  Do it on your fire escape, window sill or rooftop.  All herbs need 6-8 hours of direct sunlight and plenty of water.  Growing your own keeps you well stocked with as little or as much of an herb as you need for a very small price.  Fresh herbs also have a wildly different flavor than their dried counterparts.  Fresh thyme and oregano give this salmon dish a bright, clean, lemony burst!

Makes 1 serving

1 salmon fillet (5-6 ounce piece)
2 teaspoons olive oil
5-6 cherry tomatoes, halved
1/2 fennel bulb (about 3/4 cup worth), sliced thinly
1/2 small shallot, chopped roughly
Juice from 1/2 lemon
4 leaves fresh oregano, finely chopped
1 small sprig fresh thyme, finely chopped
Freshly ground black pepper

Preheat oven to 400 degrees.  Place salmon skin side down on a piece of tin foil large enough to fully enclosed the salmon.  Season the salmon well with salt and few turns of black pepper.  In a mixing bowl, toss together tomatoes, fennel, shallot, lemon juice, oregano, thyme, olive oil, a healthy pinch of salt and a few turns of black pepper.  Top the salmon with the tomato-fennel mixture and twist the foil on two ends making a completely sealed pouch.  Place on a baking pan and bake for 25 minutes or until salmon is cooked through.  Be careful when opening the pouch to enjoy your salmon!  Sprinkle with fennel fronds for added color if you wish.

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