2 salmon fillets (about 6 ounces each) skin removed
1/2 pint cherry tomatoes or any small tomatoes, cut in half
5–6 small shallots, trimmed, cut in half length-wise and outer skin removed
salt & pepper
fresh herbs like basil or thyme
In a small bowl, toss together the cherry tomatoes and shallots with a little olive oil. Add salt and pepper and bake for 20-25 minutes on a baking sheet until they begin to caramelize. Set aside until you are ready to prepare your salmon.
To prepare your salmon, cut into single serving portions. Lay out a 12″ foil square and drizzle with olive oil. Place salmon portion on top and turn twice coating it in the olive oil. Spoon tomato and shallot mixture on top dividing evenly. Season with salt and pepper.
Fold up lengthwise first and fold over leaving a little room for air to circulate and then pinch the sides and fold to close. Place on a baking sheet and either store in refrigerator until ready to bake or bake in a 400º oven for 25 minutes. Open carefully. Sprinkle with fresh herbs if using and serve hot.
This recipe is for two, but can be easily adjusted. I use 6 ounce salmon fillets and have the fishmonger remove the skin