- 4 8-ounce boneless, skinless fillets of salmon
- 1/4 cup olive oil
- 2 teaspoons chopped fresh rosemary
- Kosher salt
- Freshly ground black pepper
- 20 cherry tomatoes, halved
Preheat the oven to 500 degrees F. Tear off 4 large rectangles of parchment paper or aluminum foil.
In a small bowl or a glass, mix together the olive oil and rosemary, and season the mixture liberally with salt and pepper. Sit 1 salmon fillet on a piece of parchment, and pour 1 tablespoon of the rosemary oil over the fish. Using your hands, rub the fish in the oil, and top with 5 halved cherry tomatoes. Fold the parchment (or foil) into a sealed packet, and place on a large baking sheet. Repeat with the other 3 pieces of fish.
Bake the parcels until the fish have cooked and the tomatoes have burst, about 12 minutes.
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