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
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.
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Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.