French in a Flash: Salmon with Summer Tomatoes and Rosemary en Papillote

Name: French in a Flash: Salmon with Summer Tomatoes and Rosemary en Papillote
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 4 servings Freshly ground black pepper; 20 cherry tomatoes, halved; 2 teaspoons chopped fresh rosemary; 4 servings Kosher salt; 59 milliliters olive oil; 907 grams boneless, skinless fillets of salmon

French in a Flash: Salmon with Summer Tomatoes and Rosemary en Papillote might be just the main course you are searching for. This recipe makes 4 servings with 457 calories, 46g of protein, and 28g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of pepper, cherry tomatoes, kosher salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 17 minutes.

Instructions

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

Equipment you will use

Baking Paper

Aluminum Foil

Oven

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.

Ingredients you will need

Cherry Tomato