Italian Salmon Pockets

I am approaching the 72-hour mark for my kickstarter campaign for Bowls of Love, and it is exhilarating! I am shamelessly plugging the cookbook everywhere I can, and I hope you all have had a chance to watch my video and check out some of the pictures from the book. I have connected with incredible people all over the world, each with a unique story why the project touches them. This experience has opened my eyes in so many ways, and the entrepreneur in me is quite happy.

Tonight's recipe was inspired by Giada's and was originally suggested to me by Mal. We went up to Ithaca this weekend for Mal and Mike's MBA graduation at Cornell, and it was incredible. Tons of great times, big laughs, and happy tears all around. More than anything, it made me really realize that Mal is on her way back to Stamford! There will be a few countries/trips in the meantime, but soon enough we will be neighbors sharing recipes (and memories) together just like the good old days.

This recipe is incredibly flavorful and a nice change from my go-to salmon recipe (post to come!). The salmon has a lot of juice from the tomato mixture, so it would be perfect served over zucchini noodles or your favorite gluten free pasta!


Italian Salmon Pockets

Serves 4, Prep time: 10 min, Cook time: 25 min


  • 4 salmon fillets (6 oz. each)
  • 2 Tbsp. olive oil, divided
  • 1 pint cherry tomatoes, chopped
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 lemon
  • 1 Tbsp. chopped basil
  • Salt & pepper




  1. Preheat the oven to 400 degrees
  2. Drizzle 1 Tbsp. olive oil on salmon fillets, and season lightly with salt and pepper
  3. Mix the tomatoes, onion, garlic, lemon, basil, and 1 Tbsp. of olive oil in a bowl
  4. Lay out 4 large pieces of foil on the counter
  5. Put each salmon fillet (oil side down) on the foil, and top with 1/4 of the tomato mixture
  6. Fold the foil packets closed, and twist the ends tightly (they should be sealed)
  7. Bake for 25 minutes, and then serve immediately