Salmon in Foil Packets

I changed up the meal plans this week after my visit to the Grand Blanc farmers' market yesterday. The Bayport Fish Co. was there from the thumb area with fresh Great Lakes fish, so I had to buy some salmon. I decided to try a Giada DeLaurentiis recipe for salmon in foil packets. This was a super simple, quick, and tasty recipe! We all really liked it. This was Carson's first taste of real salmon (he'd had the canned stuff in those salmon cakes a few months back, but that's it) and he really liked it once he tried it. He's in this phase right now where he doesn't want to try anything until you prove to him (by eating it) that its good. Anyway, this is a great keeper recipe! I just made two servings tonight, so I'll be trying another salmon recipe tomorrow night to use up the rest of the side of salmon. Its so nice to have good, quality seafood for a decent price!

Salmon Baked in Foil

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat the oven to 400 degrees F.

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.

Place a salmon fillet, oiled side down, atop a sheet of foil. Wrap the ends of the foil to form a spiral shape. Spoon the tomato mixture over the salmon. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed. Place the foil packet on a heavy large baking sheet. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet. Bake until the salmon is just cooked through, about 25 minutes. Using a large metal spatula, transfer the foil packets to plates and serve.