These salmon foil packets with cherry tomatoes olive tapenade fresh basil and thyme are full of Mediterranean flavor Theyre quick and easy to make on the grill for a nice summer evening meal
Prep Time
5 mins
Dificult
Medium
Servings
30 mins
Ingredients
Instructions
Preheat an outdoor grill for high heat and lightly oil the grate. Close cover.
Combine cherry tomatoes
olive oil
shallot
tapenade
salt
basil
thyme
and pepper in a bowl; mix well.
Lay out foil on a work surface
shiny side-up. Place each salmon fillet skin side-down in the center of a piece of foil. Cover each piece of salmon with 1/4 of the tomato mixture. Fold up the edges of the foil over the salmon to create a packet
making sure to seal the edges well.
Turn down the heat of the grill and carefully place the foil packets on the grate. Close the cover and cook until salmon is pale pink in the center and flakes easily with a fork
7 to 8 minutes. Remove parcels and let them sit for a few minutes before opening.
Cook’s Note
You can prepare the salmon foil packets a few hours before cooking them; just keep them in the fridge until you are ready to cook them on the grill.You can also bake the parcels in the oven if the weather isn't cooperating. Bake them at 425 degrees F (220 degrees C) until salmon flakes easily with a fork.
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