Foil Baked Salmon with Peppers Tomatoes and Feta

What a fantastic colour Norwegian salmon is, rich red flesh and defined flakes.

It has a lovely rich flavour too and having been sent some to try I can honestly say this salmon is good stuff. 

 

Sustainably harvested from strictly regulated farms spread throughout the country’s extensive coastal sea-waters, salmon from Norway is in year-round supply and is enjoyed in over 100 countries worldwide.

Norwegian salmon is an oily fish, rich in protein, omega-3 fatty acids, docosahexaenoic acid (DHA) and vitamins A and D, which makes it a hugely popular addition to a heart and brain-healthy diet.

Norway’s cold, clear waters are home to an abundance of salmon.  Because it's of such premium quality salmon from Norway can also be enjoyed raw and is very popular in sushi or sashimi.  Also because it comes from such a sustainable source you can enjoy it as often as you like.

My Recipe:

I popped each salmon fillet onto a double layer of kitchen foil and then wondered what to add to my soon-to-be parcels.  Anyway the end result tasted delicious and I was quite pleased with my concoction!

Drizzle the salmon with a little olive oil and add VERY thinly sliced red bell pepper, red onion.  Sliced some sun-dried tomatoes taken from a jar and drained of their oil.  Then throw on a few halved baby tomatoes.  Top with crumbled Feta cheese, season with a little sea salt and a good pinch of black pepper and another tiny drizzle of oil.  

Preheat the oven to 200C/400F of Gas 6 

Pull the sides of the foil up to make a loose parcel and into the oven for 15 minutes, then open the parcels and cook for a further 5 minutes or so until the salmon is cooked through.

Not the best of pictures as when the salon was ready it was too dark to get a decent photograph.

   

Serve in the foil with boiled new potatoes and asparagus on the side.

Thank you to Amelia for sending the salmon.

You can read more about Norwegian Salmon and find recipes over at Seafood From Norway.