Salmon with Feta from Foil

Ingredients

• 200 g Cherry tomatoes
• 2 Tbsp capers (jar)
• 3 tbsp black, pitted olives
• 2 Spring Onions
• 8 sprigs thyme
• 200 g sheep cheese
• 2 Garlic cloves
• 600 g salmon fillet (ready to cook, skinless)
• 6 tbsp olive oil (for the foil and for drizzling)
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 200°C with upper and lower heat.

2. 2.

   Wash the tomatoes and quarter them. Drain the capers and olives and finely chop the olives. Wash, trim, and slice the spring onions into thin rings. Rinse the thyme and shake dry. Crumble the feta.

3. 3.

   Peel and finely mince the garlic. Mix it with the tomatoes, spring onions, feta, olives, and capers.

4. 4.

   Wash the fish, pat dry, divide into 8 equal portions and place two pieces on a lightly oiled piece of aluminum foil each. Spread the vegetable‑cheese mixture over them, top with thyme, season with salt and pepper, drizzle with olive oil, and seal the foil into packets. Place on a baking tray and bake in the preheated oven for 20–25 minutes.

5. 5.

   Remove from the oven, open the foil, and serve the salmon immediately with the vegetables.