French In A Flash: Salmon With Summer Tomatoes And Rosemary En Papillote Recipe

1. 1

   Preheat the oven to 500u00b0F. Tear off 4 large rectangles of parchment paper or aluminum foil.

2. 2

   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.

3. 3

   Bake the parcels until the fish have cooked and the tomatoes have burst, about 12 minutes. Serve with a small salad, and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.