An easy, healthy, and delicious combination of all the best flavors—add a few of your own and wrap it in foil!
This recipe is gluten- and dairy-free.
Poached Salmon
Serves 6 (generously)
1 plank salmon (2 pounds)
2 small white onions, sliced
1 tomato, sliced into rounds
1 lemon, sliced into rounds
¼ cup capers
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
2 limes, for juice & garnish
Preheat oven to 425°F.
Cover a large sheet pan with 3 feet of aluminum foil. Lay another 3-foot piece so that the foil forms an X over the pan.
Layer half the tomatoes, onion, and lemon. Cover with 2 tablespoons olive oil and ¼ cup capers and place salmon on top.
Layer with remaining ingredients and squeeze some lemon juice on top.
Add 1 teaspoon salt and pepper.
Wrap salmon in foil by wrapping two sides of the X over the salmon and then wrapping the 2 remaining sides over that to make a good little bundle.
Place in the oven and cook for 30 minutes.
Cool a bit, unwrap foil, and serve (I suggest with boiled potatoes and a fresh green salad).
Find more great food recipes in my second book, Lark Parties! #livinglark
