Skip to main content
Epicurious

Salmon and Tomatoes Cooked in Foil

Cooking in packages requires a small leap of faith to determine that the food is done, because once you open the packages you want to serve them. This method works well.

Recipe information

  • Yield

    makes 4 servings

Ingredients

1/4 cup extra virgin olive oil
1 1/2 to 2 pounds salmon fillet, cut crosswise into 4 pieces
12 cherry tomatoes, sliced in half
Salt and freshly ground black pepper
16 fresh basil leaves

Preparation

  1. Step 1

    Take 2 sheets of aluminum foil, each about 18 inches long, and place one piece on top of the other; repeat with 2 more sheets (you will make 2 packages). Smear the top sheet of each pair with 1 tablespoon of the olive oil, then cover with 2 pieces of salmon, 12 tomato halves, some salt and pepper, 8 basil leaves, and another tablespoon of oil. Fold the foil onto itself and crimp the edges as tightly as possible. Repeat the process. (You can refrigerate the packages until you’re ready to cook, no more than 6 hours later.) Put a baking pan in the oven and preheat it to 450°F shortly before cooking.

    Step 2

    Put the packages in the baking pan and bake for about 15 minutes (or about 8 minutes from the time it starts sizzling). Let sit for a couple of minutes before carefully slitting open the package—spoon out (the tomato will have liquefied) and serve.

From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books. Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSalmonFishSeafoodCherry TomatoTomatoVegetableBasilHerbs & SpicesMainDinnerDairy FreeGluten FreeNut FreeKetoQuickEasy5 Ingredients or FewerWeeknight MealsOven BakeSummerCookbooks
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Mochiko Chicken
Hawai‘i's beloved fried chicken is crispy, sweet, and savory.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.