Mediterranean Salmon Fillets Baked In Foil

• 4 (6 ounce) salmon fillets (preferably with skin left on)
• lemon pepper (to taste)
• salt (to taste)
• fresh dill (to taste) or dried dill (to taste)
• 1/2 cup coarsley chopped sun-dried tomato (drained and pat dry with paper towels)
• 1 (2 1/4 ounce) can sliced ripe black olives, well drained
• 2 ounces crumbled feta cheese
• 8 tablespoons toasted cup pine nuts
• 4 pieces heavy-duty aluminum foil (cut into 16 x 12-inch pieces)

1. Rinse each fillet well under cold water then pat completey dry using paper towels.
2. Spray one side of each piece of foil with cooking spray. then place one salmon fillet onto each piece coated foil.
3. This is only optional; brush the top of each fillet with a light coat of olive oil.
4. Sprinke each fillet with lemon pepper, salt and dried dill (to taste).
5. Top each fillet starting with the chopped sun-dried tomatoes, then olives, feta and sprinkle about 2 tablespoons toasted pine nuts on top.
6. Fold the long sides of foil over the fillets then roll up the short sides to seal.
7. Place each packet seam sides up on a greased baking sheet.
8. Bake 400 degrees F for about 18-20 minutes or until the fish flakes with a fork.

salmon, lemon pepper, salt, dill, coarsley, black olives, feta cheese, nuts, aluminum foil

Taken from www.food.com/recipe/mediterranean-salmon-fillets-baked-in-foil-321507 (may not work)