Salmon with Tomatoes & Rosemary

By Mike_67

Ingredients

• 1 1/2 pounds salmon fillet
• Extra-virgin olive oil
• 1 tablespoon lemon juice
• 2 lemons cut into 16 slices
• 4 sprigs rosemary
• 24 cherry tomatoes, halved
• Salt and pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 475°F. Cut four 12-inch pieces parchment paper or non-stick aluminum foil.

Rub each fillet with salt, pepper, olive oil and lemon juice. For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig and 2 more lemon slices; surround with 12 tomato halves. Draw up the sides of the foil or parchment and seal the packets well – leaving room around the ingredients so they can steam. Put packets on a baking sheet.

Bake 12 to 15 minutes, or until salmon is cooked. Serve immediately.