This is my standard method for cooking salmon for a weeknight dinner. It’s fast and crazy easy — start to finish is about 40 mins, including prep time. You can do a bunch of different variants as well, but this is what we’ve had the last few times. This version feeds 2, but the math is pretty straightforward.
- 2 salmon filets
- 1 lemon
- 12-16 cherry tomatoes
- olive oil
- fresh ground pepper
- 2 sheets of tin foil, each large enough to fully & loosely wrap a filet
- Baking sheet
- Heat the oven to 375.
- Lay the two sheets of tinfoil out on the counter, and pour a bit of olive oil in the center of each.
- Place the salmon skin-side-down on the oil.
- Grate fresh pepper over the salmon — not a whole lot.
- Slice the lemon so you have 8 slices, not including the end bits. Put 4 slices across the top of each bit of salmon.
- Slice the tomatoes in half and put those on top of the lemon slices, cut side down.
- Carefully fold the tinfoil up to contain everything, and tightly seal the edges so steam and liquid won’t escape. It’ll end up as a sealed packet with air inside over the salmon.
- Place these on the baking sheet and cook for 25 mins or so — the salmon should be opaque all the way through. I tend to err on the side of slightly overcooking these, so don’t worry about it too much.
And that’s it. If you want to get fancy you can toss in a sprig or two of tarragon, or maybe a couple of basil leaves. Serve with steamed spinach or a salad.