Salmon With Tomatoes & Rosemary

[kirra]

Salmon With Tomatoes & Rosemary

Ingredients:

Four 1/4-pound salmon fillets
Salt and pepper
4 tsp olive oil
1 tsp lemon juice
16 slices lemon
4 sprigs rosemary
24 cherry tomatoes, halved

Preparation:

Preheat the oven to 475ºF. Cut four 12-inch-long pieces of nonstick aluminum foil or parchment paper.

Rub each fillet with salt, pepper, 1 teaspoon oil, and 1/4 teaspoon lemon juice. For each packet, put 2 lemon slices in the center of the foil, top with salmon, a rosemary sprig, and 2 more lemon slices; surround with 12 tomato halves. Draw up the sides of the foil or parchment and seal the packets well—leaving room around the ingredients so they can steam. Put packets on a baking sheet.

Bake 12 to 15 minutes, or until the salmon is cooked. (Open a packet to test.) Spoon into soup plates and immediately serve. Serves 4.

Nutritional Info:
Per serving: 240 calories
5g carbs
27g protein
13g fat
70mg cholesterol.