Salmon Provençal in Foil

Ingredients

• 4 Pacific wild-caught salmon fillets, about 4 ounces each
• 2 to 3 cloves garlic, minced
• 1 large tomato, chopped
• ½ cup white wine
• ½ teaspoon salt
• 2 cups baby spinach leaves

Instructions

1. Preheat the oven to 425°.
2. Place each fillet in the center of a 9-by-12-inch piece of foil. Scrunch the foil around the fish, making it into a package with high sides.
3. In a small bowl, combine the garlic, tomato, wine, and salt. Top each fillet with the tomato mixture, then the spinach. Close the foil on top to make a loose package.
4. Place each package on a baking sheet and cook for 15 minutes.
5. Keep in foil to serve warm or chill and serve later.

Notes