Salmon with Tomatoes & Rosemary

4 - ¼ pound salmon fillets 16 slices lemon
Salt and Pepper 4 sprigs rosemary
4 tsp olive oil 24 cherry tomatoes, halved
1 tsp lemon juice

1. Preheat the oven to 475°F, cut four 12-in-long pieces of nonstick aluminum foil or parchment paper.

2. Rub each fillet with salt, pepper, 1 tsp oil, and ¼ tsp 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 – leave room around the ingredients so they can steam. Put packets on a baking sheet.

3. Bake 12 to 15 minutes, or until the salmon is cooked. Spoon into soup plates and immediately serve.

GRILLING OPTION: follow directions in #2 – rub the entire salmon with salt, pepper, oil and lemon juice. (will need more than 1 tsp oil and ¼ tsp lemon juice). Thinly slice the entire lemon and put half of the slices on the bottom of the foil. Top with salmon, rosemary sprigs and the rest of the lemon slices. Slice up the tomatoes and sprinkle on top of the salmon. Draw up the sides of the foil and seal the packet well – leave room around the ingredients so the can steam. Put BBQ on medium and grill for +/- 20 minutes.