Salmon and Tomatoes in Foil for the WIN!

I really love salmon, but no one else in my house does. My husband hates the smell. So other than grilling it outside, I am always looking for a better way to cook it.  And I finally found it.
 
With this recipe you can either plate it and eat it, or save it and put it on a salad the next day. I did both, and to me that is a huge win. Plus, this recipe can double for an easy WFH lunch or dinner.
 
This recipe is from the “5 Dishes to Cook this Week” from the 2/28/21 New York Times.  I’ve linked to the recipe, but here is the best part: In addition to the salmon all you need to have on hand is foil, extra virgin olive oil, cherry tomatoes, fresh basil leaves, and salt and pepper. Easy Peasy.  Even easier? You can prepare the foil packets the night before so that they are ready to go for lunch. 
 
When you are ready to cook, heat the oven to 500 degrees. Place the packages in a roasting pan, and cook for 5 -8 minutes once the mixture starts to sizzle. All in, I cooked mine for 12 minutes and it was perfect.  This was a Delaney Test Kitchen WIN! Here are the details:

Salmon and Tomatoes in Foil
INGREDIENTS:

• 4 tablespoons extra virgin olive oil
• 1 ½ to 2 pounds salmon fillet, cut crosswise (4 pieces)
• 12 cherry tomatoes, sliced in half
•  Salt and pepper
• 16 basil leaves

PREPARATION:

1. For each of 4 packages, place one 12-inch-long sheet of aluminum foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper, 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.
2. When you are ready to cook, heat oven to 500 degrees. Place packages in a roasting pan. (Or they can be cooked on top of the stove in 2 skillets over medium-high heat.) Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
3. Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, garnish and juices onto a plate, and serve.

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It always seems appropriate to serve fish on my Royal Touquay Dishes from Motteheda. With the seashells and coral in the pattern, it's just so pretty. This modern reproduction of an old pattern are also dishwasher and microwave safe. It is an interpretation of the original Winterthur Museum Torquay pattern. The original blue and white Swansea pattern was named after the elegant resort town of Torquay on the southern coast of England.