Chez Starz

My children’s grandma, Pat, made this delicious, healthy recipe for the kids, and my son came home and said he liked it. It has now become a regular menu item in our home if I can find wild salmon at the store. Of course, you can use farm-raised if you please. But I prefer wild.

Ingredients:

• 4 salmon fillets and 4 sheets of tin foil
• 2 tsp. + 2 tbsp. olive oil, separated
• Salt & pepper
• 3 tomatoes, chopped
• 2 shallots, chopped
• 2 tbsp. fresh lemon juice
• 1 tsp. dried or fresh oregano
• 1 tsp. dried or fresh thyme

Directions:

Preheat oven to 400F.

Brush salmon with 2 tsp. olive oil and salt and pepper to taste.

Place each fillet on foil. Mix tomatoes, shallots, 2 tbs. olive oil, lemon juice, and spices. Spoon the mixture over the salmon and wrap in foil, making sure it is completely sealed. Place foil packs on a cookie sheet and bake for 25 minutes. Hint: I added a little crushed garlic and chopped ginger, and it was delicious.