Giada De Laurentiis Cooks Salmon Baked in Foil | Everyday Italian | Food Network

Before I wrap my salmon in foil, I'm going to season it. A little bit of olive oil, just so it doesn't stick, and some salt, and fresh black pepper. Now, let those sit for a minute, and I'm going to grab two shallots, and I'm using shallots in this dish, they're part of the onion family, they're a little sweeter and milder, so they won't overpower the sauce later on. Salmon isn't found in the Mediterranean, so it's not as popular a fish in Italy, but I love its buttery flavor and texture, it just melts in your mouth. I think it's perfect for this dish. But you could also use halibut, swordfish, red snapper fillets, and we'll put it in our bowl. And now, three beautiful, ripe, fine tomatoes. They're sweet and they remind me of summer, they're perfect. I'm going to slice these up, you don't need to seed them, or take the skin off, it's perfect just the way they are. If you can't find fresh tomatoes, canned tomatoes are a perfect alternative for this dish. Wipe my hands real quick, and we are going to add some aroma to this dish. Some oregano, just a pinch. Oregano is so fragrant, and it's very pungent and earthy, woodsy, and we're going to also use some thyme for some minty, lemony flavors. Now we're going to add a couple tablespoons of lemon juice, some zing to this dish. And of course, salt and pepper, freshly ground black pepper, and some olive oil. So it's sort of like a fresh salsa that's going to cook down with the salmon, and all the flavors are going to melt together, it's going to be succulent and delicious. Mix it up. A lot of people like to use parchment paper for this dish, but I think tinfoil is easier to seal. We're going to add one piece of our salmon fillet, and I've put it oil-side down so it doesn't stick to the tinfoil. And then we're going to spoon our tomato mixture, two spoonfuls, and now we're going to just fold over the sides, just like a little package. I'm going to pop this in the oven, 400 degrees for about 25 minutes. When it's done, and the pouch is opened, the moist salmon releases a burst of aromas.