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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 55 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 608 | 30% |
| Protein | 46 g | 92% |
| Fat | 45 g | 56% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 6 g | 2% |
| Roughage | 2 g | - |
| Saturates | 12 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 1 ⅓ cups | cherry tomatoes quartered |
| 2 | scallions cut into rings |
| 1 ⅓ cups | Feta cheese crumbled |
| 3 tablespoons | pitted black olives chopped |
| 2 tablespoons | Caper |
| 2 cloves | garlic finely chopped |
| 21 ounces | Salmon fillet skinned, ready to cook |
| 8 sprigs | thyme |
| 6 tablespoons | olive oil |
Directions
1 Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease 4 pieces of aluminium foil
2 Mix together the tomatoes, spring onions, feta, olives, capers and garlic.
3 Cut the fish in to 8 equal portions and place two pieces on each piece of foil. Divide the vegetable-cheese mixture between the fish parcels, top with the thyme, season with salt and ground black pepper, drizzle with some oil and close the foil. Place on a baking tray and bake for 20-25 min.
4 Remove from the oven, open the foil and server immediately.
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