Baked salmon in foil is a foolproof way to cook fish. The foil helps shield the salmon from the intense heat of the oven and locks in moisture to gently steam what's inside. Citrus and dill flavor the sauce formed in the packet to spoon over the fish when it's done baking. Salmon is one of the best foods to eat to fight inflammation. The fatty fish is packed with omega-3 fatty acids, which may help tissues throughout our body.
Ingredients
- 1 (2 pound) skinless salmon fillet
- ¾ teaspoon salt, divided
- ¼ teaspoon pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons orange juice
- 1 medium clove garlic, grated with a microplane
- 2 medium lemons, sliced 1/4-inch thick
- 1 medium orange, sliced 1/4-inch thick
- ¼ cup dill sprigs, plus more for garnish
Directions
- Preheat oven to 375℉. Sprinkle both sides of salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk oil, lemon juice, orange juice, garlic and the remaining 1/4 teaspoon salt together in a small bowl.
- Place a large (about 18-by-19-inch) sheet of foil on a large rimmed baking sheet, leaving at least 3 inches overhanging the long sides. Arrange half of the lemon slices, half of the orange slices and half of the dill in the center of the foil. Place the salmon on top; arrange the remaining lemon and orange slices and dill on top of the salmon. Drizzle the salmon evenly with the reserved oil mixture. Gather the foil overhang up and over the salmon; fold and seal the foil into a packet.
- Bake the packet on the baking sheet until the salmon is cooked through and flakes easily with a fork, 25 to 30 minutes.
- Carefully open the packet, reserving the juices. Divide the salmon among 6 plates; spoon the reserved juices over the salmon. Garnish with additional dill, if desired.