Tomatoes and basil, a classic combo, make these salmon fillets moist, fragrant and flavorful. How can so little effort result in something so tasty? Take three or four minutes to get these packets ready for the oven, and you'll find out.

Ingredients:

Olive oil cooking spray
2 skinless salmon fillets  (each about 6 ounces)
12 cherry tomatoes, halved
12 fresh basil leaves
1 tablespoon olive oil
Salt and black pepper

1. Preheat the oven to 450 F 

2. Tear off two pieces of heavy-duty aluminum foil each 12 inches long. Place the pieces of foil on a work surface and coat them with olive oil spray.

3. Place a salmon fillet in the center of each piece of foil. Top each fillet with 12 cherry tomato halves and 6 basil leaves. Drizzle 1 teaspoon of olive oil over each fillet, then season with salt and pepper.

4. Seal a packet by bringing together the two longest edges of foil and double folding them, leaving room for heat circulation inside. Crimp the edges to make a tight seal. Double fold and crimp the remaining 2 edges to finish sealing the packet (there should be no gaps where juices can leak out). Repeat with the remaining piece of aluminium foil.

5. Transfer the foil packets to a rimmed baking sheet and bake them until the salmon is cooked through, 15 to 20 minutes, depending upon the thickness of the fillets. To test for doneness, careful open a packet; when the salmon is cooked through, it will flake easily when pierced with a fork and will have turned light pink inside.

6. To serve, place the packets on serving plates and open them at the table, taking care to avoid the escaping hot steam.

Serves 2

Nutrition Info:
1 portion provides:

Protein: 1 ½ servings
Vitamin C: 1 serving
Fat: ½ serving