A Spoonful of Thyme. This is a Dorie Greenspan recipe that also can be found on Dorie's blog, In the Kitchen and on the Road with Dorie It's such a delicious recipe and so super easy to prepare, not to mention that it's light and healthy too. I only made slight changes (omitting the thyme and adding chives in it's place, also I used black pepper instead of white)
2 teaspoons extra-virgin olive oil (more to taste)
5-6 grape tomatoes, halved
About 6 basil leaves
One 5-ounce filet of salmon (skinless or not)
1/2 spring onion or 1 scallion (optional), finely sliced \
1 teaspoon chopped chives
Salt and freshly ground black pepper
Center a rack in the oven, preheat the oven to 475 degrees F and have a baking sheet at hand. Cut a piece of foil that is large enough for you to lay out the ingredients, lift up the edges of the foil and seal the packet with an inch or two of air space above the fish.
Working in the center of the piece of foil, make a bed of basil leaves, keeping 1 leaf aside. Sprinkle the leaves with a little salt and pepper, put the salmon over the leaves and season it with salt and pepper too. (If the salmon has skin, lay it skin-side against the basil.) Put the tomatoes on one side of the salmon and grate the lemon's zest over everything. If you're using the spring onion or scallion, scatter the pieces over the fish and tomatoes. Give the salmon a squirt of lemon juice, then cut two thin slices from the lemon and put them on top of the fish. Top with one or two basil leaves and sprinkle with the chopped chives; moisten with olive oil.
Seal the packet, making sure it's airtight and that there's puff space between the fish and the top of its cocoon. Put the packet on the baking sheet, slide the set-up into the oven and bake for 10 minutes, if you like your fish pink and slightly jiggly in the center (great for salmon); bake 2 minutes longer if you want your fish better done.
*You can either put the packet on a dinner plate and open it at the table, or open the packet in the kitchen and arrange the ingredients on a plate. If you plate the fish, you might want to finish the dish with a little minced basil or some snipped chives.