4 ¼-lb. salmon
fillets
Salt and pepper,
to taste
4 tsp. olive oil
1 tsp. lemon juice
16 slices lemon
4 sprigs rosemary
24 cherry tomatoes,
halved
Preheat the over
to 475 degrees. Cut 4 12-inch-long
pieces of nonstick aluminum foil or parchment paper. Rub each fillet with salt, pepper, 1 tsp.
oil, and ¼ teaspoon 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 the salmon is
cooked. Spoon into soup plates and serve
immediately. 40 minutes preparation
time. Makes 4 servings.
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