Salmon Packets with Tomatoes and Olives

The Tomato and Olive Salmon Packet is so rich with the flavors of thyme, garlic and saffron that flavor the tomato and olive mixture. Don’t worry if you don’t have saffron, it’s delicious without it.

Enter the PIN for the salmon packet recipe to try later.

When I lived in my Salt Lake home, this recipe was Tomato and Olive Salmon Pack This recipe was the first one I tried when I finally pulled a grill out of my neighborhood garage that had been stored during a house renovation. I’ve been looking forward to grilling it for months, and of course, as soon as I took a bite of this salmon, I became a fan of this recipe.

Foil-packed salmon not only tastes great when cooked in a mixture of tomatoes and olives seasoned with thyme, garlic, and saffron, but this recipe is so simple that it can be on the table in under 30 minutes. Don’t worry if you don’t have the optional saffron. Even without the saffron, I’m sure this combination would taste great.

This recipe is best made on the grill, but you can also cook it in the oven if your area doesn’t have grilling weather yet. I’ve been making this pack of salmon on repeat for years, so here’s my favorite recipe for this Friday’s favourite.

What ingredients do you need for this recipe?

(This is just a list of ingredients, scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. )

fillet of salmon
cherry tomatoes
kalamata olives
minced garlic (affiliate link)
fresh thyme leaves, or grand time (affiliate link)
saffron (affiliate link) Optional but good
freshly ground black pepper (optional)
Olive oil (affiliate link)
Szeged Fish Love (affiliate link) or any other fish rub of your choice

What is Saffron?

saffron The world’s most expensive spice made from the dried stigma of the saffron crocus. Although it is expensive, it is used in very small quantities, allowing such a small container to season a wide variety of dishes. It has a slightly bitter, musty flavor that is difficult to describe, but it is used in beloved dishes throughout the Middle East and Southern Europe, such as saffron chicken. Paellaand saffron rice.Learn more Information about saffron and a close-up of saffron threads.

Can you make salmon packets without saffron?

if you don’t have saffron (Affiliate Link) I don’t want to buy salmon packs to make this recipe, but salmon packets are definitely delicious without salmon packs. If you have saffron in your spice cupboard, some sources recommend substituting it with a pinch of turmeric.

Can you make salmon packets in the oven?

If you need tips for baking these packs of salmon in the oven, check out my recipe Baked Salmon with Pesto and Tomatoes.

Instructions for Salmon Pack with Tomatoes and Olives:

(This is just an overview of the recipe steps. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. can.)

Remove 4 salmon fillets from the refrigerator and allow them to come to room temperature while the grill is preheated to medium.
Cut the olives and cherry tomatoes into quarters.
Mix diced tomatoes, olives and olive oil together. minced garlic (affiliate link), fresh thyme, saffron, and a little salt and pepper in a bowl or large measuring cup.
Rub the salmon fillets. Szeged Fish Love (affiliate link) or any other fish rub of your choice.
Cut 8 pieces of foil. (8 sheets are required because they are double-wrapped for grilling.)
Place seasoned salmon on 2 sheets of foil.
Top each salmon fillet with 1/4 of the tomato-olive mixture.
Then lightly fold the top and edges of the foil to form a flat pack and place it on the preheated grill.
Our salmon was perfectly cooked in 10 minutes on the grill, but if you like your salmon doneness better check it out after about 8 minutes.
Consume immediately.

Eat a low-carb diet:

Salmon packs make a great low-carb dinner, along with cauliflower puree with garlic, parmesan and goat cheese, pan-fried asparagus, or lightly grilled vegetables.

Further salmon of your choice:

material

4 salmon fillets (see note)

1 1/2 cups diced cherry tomatoes

1/2 cup diced Kalamata olives (see notes)

1 T minced garlic

1 tsp chopped fresh thyme leaves (see notes)

small pinch saffron, about 15-20 threads (see notes)

1/4 teaspoon sea salt

freshly ground black pepper (optional)

1/3 cup extra virgin olive oil

1-2 tsp fish rub (see note)

procedure

Remove 4 salmon fillets from the refrigerator and allow them to come to room temperature while the grill is preheated to medium.
Quarter the Kalamata olives (or black olives if you prefer) and cherry tomatoes.
Next, mix the diced tomatoes, kalamata olives, olive oil, minced garlic, fresh thyme, saffron, and a little salt and pepper in a bowl or large measuring cup.
If you don’t have saffron, no problem. Please omit it. If you only have dried thyme, use less and grind it. mortar and pestle (affiliate link).
Rub a salmon fillet with a teaspoon or two. Szeged Fish Love (affiliate link) or any other fish rub of your choice.
Cut 8 small pieces of foil large enough to wrap the salmon. (8 sheets are required because they are double-wrapped for grilling.)
Place seasoned salmon on 2 sheets of foil. I sprayed the foil with olive oil before putting the fish on, but I’m not sure if that was necessary.
Top each salmon fillet with 1/4 of the tomato-olive mixture.
Then lightly fold the top and edges of the foil to form a flat pack and place it on the preheated grill. It doesn’t turn over, so you don’t have to worry too much about how you wrap it.
Our salmon cooked to perfection in 10 minutes on the grill, but if you prefer your salmon less well cooked, we recommend opening one bag to check after about 8 minutes. .
Consume immediately.

Note

I use about 6-8 ounces of salmon fillet. each.i used Szeged Fish Love (affiliate link) But use your favorite fish rub. Use regular black olives if you prefer. Use more or less olives depending on your taste. If you don’t have fresh thyme, mortar and pestle (affiliate link) crush dried thyme. I like saffron, but feel free to use it if you have it.

A slightly adapted recipe from Fine Cooking Grill 2008.

Nutrition Facts Table:

yield:

Four

Serving size:

1

Amount Per Serving:
calorie: 679Total Fat: 50 gramssaturated fat: 8gTrans fat: 0gUnsaturated fat: 38gcholesterol: 144mgsodium: 393mgcarbohydrates: 4gfiber: 1gsugar: 1gprotein: 52g

Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.

Low Carb / Low Glycemic / South Beach Diet Suggestions:
These Salmon Packets with Tomatoes and Olives are the perfect entree recipe for any stage of your low-carb or keto diet, or the original South Beach Diet. Tomatoes do have some carbs, so use a little less tomato if you prefer.

Find more recipes like this:
Use our grill recipes to find more recipes like this. Use the diet type index to find recipes that are suitable for specific meal plans. You might also want to follow Kalyn’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube See all the great recipes I’m sharing there.

Historical notes for this recipe
This recipe was first posted in 2009. Updated with more photos and nutrition information in 2020 and updated with more detailed information in 2023.