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French in a Flash: Salmon with Summer Tomatoes and Rosemary en Papillote Recipe
Ingredients (6)
- 4 8-ounce boneless, skinless fillets of salmon
- 1/4 cup olive oil
- 2 teaspoons chopped fresh rosemary
- Kosher salt
- Freshly ground black pepper
- 20 cherry tomatoes, halved
Directions
Learn how to make this recipe at Serious Eats