Baked Salmon, Zucchini and Feta Foil Packets

A simple and rustic Mediterranean dish featuring tender salmon fillets, zucchini rounds, sweet burst cherry tomatoes, and warm, creamy light feta cheese, seasoned with fragrant dried oregano and baked to perfection in individual foil packets.

Ingredients

• 2 skinless Salmon fillets (about 120g each)
• 2 medium Zucchini, sliced into 1/2-inch rounds
• 200 grams Cherry Tomatoes, left whole
• 100 grams Light Feta Cheese, crumbled
• 1 tablespoon Olive Oil
• 1 teaspoon Dried Oregano
• 0.5 teaspoon Sea Salt
• 0.25 teaspoon Black Pepper

Instructions

Phase 1: Preparation and Assembly

1. Preheat your oven to 200°C (390°F).
2. Cut two large sheets of aluminum foil, approximately 30cm x 30cm each.
3. Place one salmon fillet right in the center of each foil sheet.
4. Divide the zucchini rounds and whole cherry tomatoes equally between the two sheets, arranging them around and slightly over the salmon.
5. Top each portion with the crumbled light feta cheese.
6. Drizzle 0.5 tablespoon of olive oil over each packet.
7. Sprinkle evenly with dried oregano, sea salt, and black pepper.

Phase 2: Sealing and Baking

1. Fold the edges of the aluminum foil over the ingredients and crimp tightly to create a sealed packet, leaving a little headspace inside for steam to circulate.
2. Place the packets on a baking sheet and bake for 20 to 25 minutes until the salmon is flaky and cooked through, the zucchini is tender, and the tomatoes are soft and bursting.
3. Carefully open the packets (watch out for hot steam!) and serve immediately.

Variations

• Add sliced yellow bell peppers for extra sweetness and color.
• Include thin slices of red onion to roast alongside the zucchini.
• Swap light feta for a low-fat goat cheese log.
• Toss in a few pitted black olives before sealing the foil.
• Add a pinch of dried thyme along with the oregano for more herbal depth.

Troubleshooting

• If the salmon is dry, reduce the baking time by 5 minutes next time or use thicker fillets.
• If the packets leak, double-wrap them with a second layer of foil to prevent juices from burning on the baking sheet.
• If the zucchini is too mushy, slice them slightly thicker (about 3/4-inch) next time.
• If the tomatoes do not burst, gently press them with a fork right after opening the hot packet.
• If the feta does not soften, ensure the packet is sealed completely airtight to trap the steam.