Parchment‑Roasted Salmon with Burst Cherry Tomatoes

Ingredients

• 4 piece salmon fillets(About 5–6 oz each. Center‑cut fillets cook most evenly. If your pieces vary in thickness, place the thicker end toward the center of the oven where heat is strongest.)
• 4 cup (946ml) cherry tomatoes(Smaller tomatoes burst more easily and create a sweeter, more concentrated sauce. If they’re on the larger side, halve them so they soften at the same rate as the salmon cooks.)
• 4 garlic cloves(Thinly sliced)
• 4 tbsp (54g) olive oil(A drizzle inside the packet helps the tomatoes release their juices and keeps the salmon moist. A second drizzle after cooking adds freshness.)
• 1 piece lemon(Thin slices can go inside the packet for a gentler citrus aroma, while a squeeze of fresh lemon at the end brightens the whole dish.)
• 2 tsp (6g) kosher salt
• 1 tsp (5ml) black pepper
• 6 piece fresh thyme or basil(Tender herbs like basil, dill, or parsley are best added after cooking so they stay vibrant. If you want herbs inside the packet, choose sturdier ones like thyme.)
• 4 piece parchment paper(Use a sheet that’s large enough to fully enclose the salmon and tomatoes—about 12×16 inches works for most fillets. You want enough overhang to fold and seal the packet so steam stays trapped inside.)

Instructions

1. 1

   Preheat the oven to 400°F. Cut a sheet of parchment about 12×16 inches—large enough to comfortably wrap the salmon and tomatoes with room to fold. Fold it in half once to mark the center, then open it back up.

2. 2

   Place the salmon on one side of the parchment, just inside the crease. Scatter the cherry tomatoes and garlic around it.

3. 3

   Drizzle with olive oil, season with salt and pepper, and add lemon slices or herbs if you’re using them. Leave a 1–2 inch border around the edges so you can seal the packet properly.

4. 4

   Fold the empty half of the parchment over the salmon to create a half‑moon shape. Starting at one end, make small, tight, overlapping folds all the way around the edge—almost like pleating a dumpling. The goal is to create a fully sealed packet that traps steam.

   Tip: Leave a little air inside. A puffed‑up packet in the oven means the steam is doing its job.

5. 5

   Transfer the sealed packet to a baking sheet. Bake at 400°F for 15–18 minutes, depending on the thickness of your salmon. Thicker fillets may need a minute or two more. The salmon should flake easily with a fork, and the tomatoes should be soft and saucy.

6. 6

   Carefully open the packet—steam will escape—and slide everything onto a plate. Spoon any juices from the parchment over the top. Finish with fresh herbs or a squeeze of lemon. It’s especially good with rice or crusty bread to catch all the flavorful juices.