Though Salmon is pricier than most common fish, for whatever size you buy, it's going to serve double than usual as it's really filling.
This dish works well with fusilli alla caprese but I'm pretty sure it'll taste just as good with fried rice or steamed rice.
Tip 1: Ask your fish monger to take the skin off the fillet. If they can't, slice it off with a sharp knife.
Tip 2: De-bone your salmon by running your fingers all over the fillet and take off any bone you find by a tweezer
Takes 35 minutes to cook, oh so worth it!
4 salmon fillets (approx 150 grams each)
2 teaspoons olive oil
Salt and freshly ground black pepper
Extra 2 tablespoons olive oil
3 tomatoes, chopped
2 onions, chopped
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
Knob of butter
Preheat the oven to 400 degrees F
Sprinkle salmon with 2 teaspoons olive oil, salt and pepper.
In a small bowl, mix the tomatoes, onions, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper.
Place a salmon fillet, oiled and seasoned side down, atope a sheet of foil.
Spoon the tomato mixture over the salmon and add a slice of butter on top.
Gather the sides of the foil packet forming a seal. Place the foil packet on a heavy large baking sheet.
Bake until the salmon is just cooked through, about 25 minutes.
Serve on foil packets or transfer salmon on a plate while reserving remaining juice on a small bowl as spooning sauce.