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Dani’s Favorite Salmon

Serves 3
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours, 20 minutes
Meal Type Main Dish



  • 3 1/2 salmon filets ((approximately 5 oz each))
  • 2 tablespoons Lime Fresco Sea Salt
  • 1 tablespoon black pepper (coarsely ground)
  • 2 tablespoons fresh ginger (minced)
  • Zest of 1 lime
  • 1 small zucchini (cut into strips)
  • 1 fennel bulb (thinly sliced)
  • 1 medium tomato (coarsely chopped)
  • 6 tablespoons Persian Lime Olive Oil
  • 6 basil leaves (chopped)


Add Lime Fresco Sea Salt or Persian Lime EVOO



Step 1
Place salmon in a glass baking dish. Season with 1 Tbsp sea salt, ½ Tbsp pepper, ginger and lime zest.

Step 2
Mix vegetables in a bowl with 2 Tbsp Lime Oil, 1 Tbsp sea salt and ½ Tbsp pepper.

Step 3
Cut three sheets of aluminum foil 10 x 16 in. Lightly oil the foil and distribute vegetable mixture onto half of the sheet. Top with salmon and drizzle with remaining Lime Oil. Top with 2 basil leaves per packet. Fold foil into rectangular package, crimping all edges to seal. (Salmon can be refrigerated up to 12 hours prior to cooking.)

Step 4
Preheat oven to 400.

Step 5
Place packets on rimmed cookie sheet and bake about 20 minutes in a 400 degree oven.

Step 6
Throw packets on the grill for a summer barbecue sensation!

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