Salmon and Tomatoes in Foil
Recipe Date:
April 1, 2023
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 4 tbsps extra virgin olive oil
- 2 lbs salmon filet, cut crosswise (4 pieces total)
- 12 cherry tomatoes, halved
- salt and pepper, to taste
- 16 basil leaves
Directions
Tasting Notes: Salmon and Pinot noir always make for a beautiful pairing. The richness of the salmon plays well with the bright fruit elements in the Pinot and the roasted tomato balances the plum and vanilla flavors.
Serena's Tips: We love doing this on the grill in summer. The key is to use fresh summer cherry tomatoes - they burst with sweetness and acid.
Recipe:
- Website link
- Website address: https://cooking.nytimes.com/recipes/1016252-salmon-and-tomatoes-in-foil
Photo courtesy of Linda Xiao for the New York Times. Recipe courtesy of Mark Bittman for the New York Times.
