Rustic Salmon and Vegetables

Serves 4


  • 4 wild salmon fillets, 5 oz each
  • Sea salt and fresh cracked pepper
  • 4 medium organic red potatoes, thinly sliced
  • 2 tbsp. plus 4 tsp. extra virgin olive oil
  • 2 medium organic tomatoes
  • 4 lemon slices
  • 1 fennel bulb, cut into 1/4″ thick slices
  • 2 tsp. dried tarragon
  • 4 tsp. capers

Preheat oven to 400F.  Season all fillets with salt and pepper and set aside.  Place potatoes in a bowl, toss with 2 tbsp olive oil, salt and pepper.  Prepare 4 sheets of aluminum foil, each 8” x 12”.  On one sheet at a time, arrange 8-10 potato slices, slightly overlapping each, in the centre of the sheet in a rectangle pattern. Place fillet on potato slices and top with 2 tomato slices, one lemon slice, fennel, ½ tsp tarragon and 1 tsp of capers. Drizzle with 1 tsp of olive oil; sprinkle with salt and pepper.  Fold the aluminum foil by bring the long edges up to meet above the ingredients and fold tight.  Then fold up the open ends to create a sealed pouch.  Repeat this process for the remaining 3 fillets.  Baking pouches on a baking tray in oven for 30 minutes.  Use a spatula to transfer ingredients from foil to plate before serving.

Recipe adapted from Simply Fresh by Jeff Morgan, p. 121


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