Foil baked salmon is an excellent option for a swanky night in. Inspired by my mother’s amazing recipe, added with a freshly made Caesar salad, this five-star meal is highly recommended for VanCougs who want to try a new recipe in the kitchen.
If you aren’t familiar with buying salmon, I recommend buying two or three pre-cut portions to feed a total of two people. If you are concerned with whether your fish is farm-raised or wild, make sure to pay attention to the label on the fish you are buying. You can also use any kind of salmon for this recipe, but Atlantic is my favorite.
First, take your salmon out of the fridge and let it sit for 15 minutes to warm up. Then, preheat your oven to 400 degrees and line a baking sheet with aluminum foil and add additional strips of foil for each piece of salmon. Dry the salmon portions by patting them down with a paper towel. Place each salmon portion on a sheet of aluminum foil with the skin side facing down.
Continue by adding 1 tablespoon of olive oil to each portion and spread it across the salmon with a basting brush. Make sure the oil covers all the sides of the salmon, except the side with skin. Proceed to sprinkle 1 tablespoon of salt, 1 tablespoon of pepper, 2 teaspoons of garlic powder and 2 teaspoons of thyme on each portion. Cut a few slices of lemon and add them to the top of each portion. Proceed by folding the strips of aluminum foil around each salmon portion so they are enclosed in their own packets. Place the foil packets on the previously foil-lined baking sheet, and bake for 20 minutes.
While the salmon is in the oven, start preparing the Caesar salad. Prep your romaine lettuce by washing it in the sink, drying it and chopping it into bite-sized pieces. Add your classic Caesar dressing to the mix and toss the salad so the dressing is evenly distributed. Add shredded parmesan cheese, and toss it together again while topping it off with croutons for an extra crunch.
Once done with the salad, carefully open the foil containing your salmon. You will know when your fish is ready if the salmon has a light pink color and is easy to break apart in flakes.
However, if you have found that your salmon is undercooked, wrap it in the foil and place the baking sheet back into the oven for an additional two to five minutes. Depending on how undercooked the fish is, check back periodically and inspect the middle of the fish for any signs of redness.
After the fish comes out of the oven, unwrap the foil and let it cool for a few minutes. Place your salmon portions onto the Caesar salad and with your leftover lemon, squeeze a few slices over your salmon for a delicious zesty meal.