If your sun-dried tomatoes are packed in oil, be sure to drain and pat dry with a paper towel before using.
4 (6-oz.) salmon fillets
3/4 teaspoon lemon pepper
3/4 teaspoon dried dill weed
1/4 teaspoon salt
1/2 cup coarsely chopped sun-dried tomatoes
1 (2.25-oz.) can sliced ripe black olives, drained
2 ounces reduced-fat crumbled feta cheese with basil and tomatoes
1/4 cup pine nuts, toasted
How to Make It
Place each salmon fillet on a 16- x 12-inch piece of heavy-duty aluminum foil. Sprinkle fillets evenly with lemon pepper, dill, and salt. Top fillets evenly with tomatoes and next 3 ingredients. Fold long sides of foil over fillets; roll up short sides of foil to seal. Place foil packets, seam sides up, on a baking sheet.
Bake at 400° for 18 to 20 minutes or until fish flakes with a fork.
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