Mediterranean Baked Salmon

Yield: 4 Servings


2 pounds salmon cut into 4 pieces (try to make them all the same size so they will cook evenly)

2 Tbsp Flying Olive Herbs de Provence or Tuscan Herb Extra Virgin Olive Oil

2 Tbsp Flying Olive Neapolitan Herb Balsamic Vinegar

4 medium sundried tomatoes in oil, patted dry, and chopped

4 tsp chopped fresh oregano, Greek if possible and 1 sprig per fillet for garnish, if desired

Salt and freshly ground black pepper

4 pieces of aluminum foil, about 12” x 18” (larger than pieces of salmon)


Preheat oven to 350 degrees or turn on the grill to medium.

Rinse and pat the fish dry. Pour the Flying Olive EVOO of choice into a small dish. Take 4 pieces of aluminum foil, large enough to wrap each piece of fish, and spread out on the counter. Brush the EVOO on the aluminum foil, place the fish in the middle, and brush the top and both sides of the fish.

Repeat by placing the Neapolitan Herb Balsamic in a dish and brushing it over the fish in the same way. Add the sundried tomatoes, oregano, and salt and pepper. Close each piece of aluminum foil around the fillet, sealing the tops and sides tightly.

Place on a baking sheet or on the grill and cook for approximately 20-25 minutes, depending on the thickness of the fish. Remove from the heat and let rest for 5 minutes. Carefully open each packet and serve.

Submitted by Barb L.