Salmon and Tomatoes in Foil
For the original recipe and instructions, see “Salmon and Tomatoes in Foil” at cooking.nytimes.com
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 ½ to 2 pounds salmon fillet, cut crosswise (4 pieces)
- 12 cherry tomatoes, sliced in half
- Salt and pepper
- 16 basil leaves
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