preparation

4 servings

Preparation time: 10 minutes

Cooking time; 10 minutes

1. Preheat the oven to 450°F. Tear off 4 large squares of parchment paper (aluminum foil may be used as well). Fold over each parchment paper in half. With scissors, cut a half a heart shape. Open up the paper and you should have what resembles a large heart.

2. For each piece of parchment paper, place a salmon filet about 1/2 inch from the fold, skin side down. Place two slices of tomato on top. Sprinkle with salt and pepper. Drizzle with some of the white wine. Place basil leaf on top. Finish with a drizzle of olive oil. Fold over the parchment paper and crimp to seal all around, encasing the salmon completely in the parchment paper.

3. Place the parchment paper bundles on a baking sheet (use two if necessary). Bake for 10 minutes. Remove from the oven and let cool for 4 minutes. To serve, cut a large "X" into the top of each parchment paper bundle and let the steam escape. With pot holders, pour out the salmon with its juices onto each plate.