Mark Bittman, NYT’s columnist and cookbook author, knows how to create tempting flavors without much fuss.
Try out his Salmon and Tomatoes in Foil for a quick weeknight entree. This 5-ingredient recipe takes about 5 minutes to put together and roughly 12 minutes to bake. Easy.
Salmon and Tomatoes in Foil
Yield: 4 servings
4 tablespoons extra-virgin olive oil
1 1/2 to 2 pounds salmon fillet, cut crosswise into 4 (with or without skin attached)
12 cherry tomatoes, halved
Salt and freshly ground black pepper to taste
16 fresh basil leaves
- Arrange four 12-inch-long sheets of aluminum foil on counter, one on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a salmon filet, 6 tomato halves, salt, pepper and 4 basil leaves and another half tablespoon oil. Seal package by folding foil onto itself and crimping edges tightly. Repeat to make other packages, and refrigerate until ready to cook, no more than 24 hours later.
- When ready to cook, heat oven to 500 degrees. Place the four packages on rimmed baking sheet in single layer Bake 6 (for medium rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 12 minutes total.
- Let packages rest a minute or two, and cut a slit along the top with a knife. Use a knife and fork to open packages. Spoon onto plates. (Well, it’s weeknight fare – I serve these beauties in the foil.)