This was the first time I tried cooking foil-wrapped salmon, and it will quickly become a staple part of my cooking practices, especially during the winter when grilling is not always the easiest.
I was cooking for just me, so I decided to use up some of the items I had around my kitchen – half an onion, a random lemon, a clove of garlic and some sage leaves from my garden.
To keep it paleo and gluten-free, I served it over garden-grown spaghetti squash that I cooked in the microwave.
Foil-Wrapped Sage Lemon Salmon
what I used …
garlic clove, cut into chunks
what I did …
Preheat oven to 425 degrees.
Place the salmon on the foil and pull up the sides around the fish.
Drizzle olive oil over the salmon, making sure it is lightly coated on both sides. Season with salt and cracked pepper.
Cover with onions, garlic and sage. Top with lemon slices.
Fold up the foil around the salmon, making sure it is sealed tight.
Bake for 15-20 minutes until the fish is cooked.
Remove and discard the sage leaves. Using a spatula, gently remove the fish and toppings and serve over a bed of spaghetti squash. Spoon any sauce over the fish and squash.