Description
Super easy salmon cooked in foil with corn and fennel. Only requires 30 minutes and 1 pan to make it. Perfect for a weeknight meal.
Ingredients
Units
Scale
- 1 tablespoon fresh rosemary, chopped and divided
- Veggies:
- 2 ears of sweet corn, kernels cut off (or sub 1 to 2 cups frozen defrosted corn)
- 1 fennel bulb, thinly sliced
- 1 shallot, thinly sliced
- 2 teaspoons olive oil
- salt and pepper to taste
- Salmon:
- 1.5 pounds salmon fillet, left whole (wild caught is best when you can)*
- 1 tablespoon olive oil
- salt and pepper
- 1 lemon, cut into wheeles
Instructions
- Preheat oven to 400 degrees Fahrenheit. Get a large sheet pan and lay a large piece of foil that’s big enough to wrap around your fish. Don’t fold the foil over the pan, just lay it on top.
- Prepare veggies: Add all of the veggies plus 1 teaspoon of the rosemary and the olive oil and salt and pepper to the large piece of foil, place it in the center. Toss to mix and spread it out in a mostly even layer, keeping several inches in from the edges (see photo in post).
- Prepare the salmon: Lay the salmon fillet on top of the veggies. Brush with the olive oil and sprinkle the remaining rosemary on top along with the salt and pepper. Place the lemon slices on top of the fillet. Seal the salmon up tightly in the foil by bringing all edges in and folding any excess foil over. If your foil isn’t quite large enough, that’s okay, grab another piece foil and place it over the top of the salmon and tuck it under the bottom.
- Cook the salmon: Cook the salmon for 20 to 30 minutes, or until the salmon is opaque and flaky. Be sure to check it towards the end, you don’t want to over cook it. Cooking time can vary depending on how thick your salmon is, mine was on the thicker side. Keep an eye on it.
- Serve: Carefully remove the foil, allow the salmon to rest for 5 minutes. Use a knife to cut the salmon into 4 or 5 even fillets. Serve immediately with the veggies. Store leftovers in the fridge for about 4 or 5 days. Reheat the salmon gently.
Notes
* If you can’t get a whole salmon fillet you can easily use the same cooking method for sliced pieces of salmon. You may need to reduce the cooking time by 5 to 10 minutes depending on how big the pieces are.
I know this recipe is leaning more on the side of 40 minutes, rather than 30 minutes, but the cooking time can vary depending on the size and thickness of the salmon. If you want less cook time either cut the salmon into fillets pieces or look for a thinner salmon.
Prep ahead tips:
-chop the veggies, shallot, corn, and fennel
