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Recipe from Mark Bittman’s Quick & Easy Recipes from the NY Times

The blog author provides step by step photos for this recipe.  Click here  to check it out.

2 salmon filets, about 6 oz. each
2 tsp. olive oil (to grease foil)
about 4 tsp. basil pesto (can use pesto from a jar here with good results, although obviously homemade pesto is even better)
4-5 medium tomatoes, sliced about 1/4 inch thick

Preheat oven to 450 F. (I used my toaster oven.) Place a baking sheet in oven to heat while you prep the salmon.

Tear two pieces of foil, big enough to wrap salmon with some overlapping. Place foil pieces one on top of the other. Put about 2 tsp. olive oil in center of top piece of foil and lay salmon on top of oil.

Spread each piece of salmon with about 2 tsp. basil pesto. Arrange sliced tomatoes over pesto so they cover the top of the salmon.

Wrap salmon securely in foil, doubling over the seam and ends several times. Place salmon packet on heated baking sheet and cook 15 minutes.

Remove from oven after 15 minutes and let sit 2-3 minutes. Then open carefully and serve immediately, while salmon and tomatoes are hot.