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Salmon en Papillote with Cherry Tomatoes and Rosemary
serves 4

Salmon en Papillote with Cherry Tomatoes and RosemaryINGREDIENTS



  • 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


PROCEDURE


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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