Salmon Provencal in a Paper Bag
ready in: under 30 minutes
recipe id: 53801
1 teaspoon best quality extra virgin olive oil
1/2 cup cherry or grape tomatoes, cut in half
1 teaspoon minced garlic
2 tablespoons chopped fresh basil
1 salmon fillet, 3/4-inch thick
sea salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Take one small brown paper lunch bag (10 1/2 inch by 5 1/4 inch by 3 1/4 inch) and rub it all over with olive oil or spray it on both sides with olive oil cooking spray. (Be sure to only use a plain brown lunch bag. Don't use one that is dyed or has wax and/or other foreign substances on it.)
In a small mixing bowl combine the olive oil, tomatoes, garlic, and 1 tablespoon of the basil, reserving the second tablespoon for garnish.
Place the salmon, skin side down, in the bag and top with the tomato mixture. Fold bag tightly and staple the bag shut. Place the bag on a foil lined cookie sheet and bake at 350 degrees F for 10 minutes.
Remove from oven. Carefully cut the top of the bag open with kitchen scissors. Watch out for steam as you do this part!
Put back in oven and bake for an additional 10 minutes or until the salmon is done to your liking.
Remove the packet from the cookie sheet and place on a serving dish. Sprinkle with the reserved basil and season to taste with the salt and pepper.
Victoria's Notes: The term "Provencal" is used to describe dishes that are prepared in the style of Provence, a region in southeastern France. The hallmark ingredients of these dishes are generally tomatoes, garlic and olive oil.
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