On a long Jet Blue flight from Seattle (my hometown) to New York (my current home), I watched Italian American chef and TV personality Giada De Laurentiis make an incredible salmon recipe, which inspired my simpler version using jarred salsa right out of the pantry. It really doesn’t get any easier! The side of onion soup is a Greek version of one of my all-time favorites, French Onion Soup.
- Cook Time
- Prep Time
- 4 (4-ounce) salmon fillets
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 1 (12-ounce) jar of your favorite salsa
- ½ cup cherry tomatoes, halved
Preheat oven to 400°F. Place each portion of salmon in the center of a large piece of a foil. Drizzle with olive oil; season with salt and pepper to taste; then cover with salsa. Arrange cherry tomatoes around salmon. Fold the foil over the salmon then twist the ends like a candy wrapper. Place wrapped salmon on a baking sheet, and bake 40 minutes. Be careful when you unwrap the salmon; steam will escape and can burn you.
Goes with: Greek Onion Soup. Add 2 cups chopped onions, 2 medium potatoes, chopped, and 2 cups Italian or basil tomato sauce to a pot. Add water and/or vegetable broth to cover. Sprinkle with salt and pepper to taste. Boil over medium heat temperature for
30 minutes and serve.