Baked Salmon with Tomato and Rosemary in Parchment Packets

This is an impressive way to serve
a relly good tasting salmon dish.
Easy to make, looks and smells great.
You can use any fresh herbs you desire,
I like to use freh rosemary in this.

Ingredients:
Four 1/4-pound salmon fillets
Salt and pepper
4 tsp olive oil
1 tsp lemon juice
16 slices lemon
4 sprigs rosemary
24 cherry tomatoes, halved

Directions:
Preheat the oven to 475 degrees F.
Cut four 12-inch-long pieces of parchment paper.
Rub each fillet with salt, pepper,
1 teaspoon oil, and 1/4 teaspoon lemon juice.
For each packet, put 2 lemon slices
in the center of the parchment paper,
top with salmon, a rosemary sprig,
and 2 more lemon slices;
surround with 12 tomato halves.
Draw up the sides of parchment and
seal the packets well—leaving room
around the ingredients so they can steam.
Put packets on a baking sheet.
Bake 12 to 15 minutes,
or until the salmon is cooked.
(Open a packet to test.)
Spoon into soup plates and serve.