Baked Salmon With Capers And Roma Tomatoes

Ingredients

• 2 salmon fillets
• 4 tablespoons extra-virgn olive oil or to taste
• 1 roma tomato diced
• 1 chopped shallot
• 1 Lemon
• 1/4 cup Capers
• 1 tablespoon dill
• 1 tablespoon Italian parsley
• 1 tablespoon white wine
• 1 tablespoon Green peppercorns
• 10 Green olives
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400 degrees F.
2. Finely chop shallot and cook with 2 teaspoons of extra-virgin olive oil in a pan until browned and softened. Stir in the capers, green olives (pitted and roughly chopped), and green peppercorn.
3. Place salmon atop a sheet of foil, spoon the shallots, capers, olives and green peppercorn on top of the salmon.
4. In a mixing bowl, toss the diced tomato with 2 tablespoons of extra-virgin olive oil, 1 teaspoon of lemon juice, dill, parsley, salt and pepper. Now spoon the tomato seasoning mixture on top of salmon. Wet with white whine, quarter the lemon and place it next to the fillets.
5. Wrap the ends of the foil to form a spiral shape and fold the sides of the foil over the fish to cover it completely. Seal the little pockets closed and place them on a baking sheet. You can wrap the fillets individually or together in the same foil. When the portions are for two I only use one foil.
6. Bake until the salmon is just cooked through, about 20-25 minutes, according to its weight. With a wooden or metal spatula, transfer the fillets and their sauce to plates and serve.