Salmon en Papillote

It's my single-lady treat when Will's out of town! (He's allergic)

Ingredients (for 2):
2 salmon filets, skin removed, if possible
2 cloves garlic, sliced
1 lemon
2 handfuls cherry tomatoes
1 bunch skinny asparagus (or fat asparagus, sliced in half longways)
Flaky salt
Pepper

Directions:
1) Preheat the oven to 425.

2) Lay out two large squares of aluminum foil. Break off the ends of the asparagus where they naturally snap and lay diagonally across the foil.

3) Scatter the tomatoes and sliced garlic on and around the asparagus.

4) Lay the salmon on top, sprinkle with salt and pepper and cover with lemon slices.

5) Fold up the two opposite corners of the foil that are perpendicular to the asparagus-salmon arrangement (you kind of can't fold it the other way). Pinch at the top, then fold and pinch over the foil down along both sides of the triangle so that it's completely sealed. Lay on a baking sheet and cook for 20 minutes, letting it rest for 5 minutes after you take it out.

Like so:

And then dump it on a plate! (Or serve it as-is, and let the eater open it themselves for a fancier presentation)

You might have noticed that this dish has involves no cooking fat! It is extremely healthy-- everything is steamed inside, but it tastes really decadent. The fish is really tender and the lemon, plus the juice from the tomatoes when you stick your fork in them and they burst, really makes for awesome flavor. It's a ritual of mine when Will is out of town to go to the store and go get my single salmon filet and have a little solo omega-3s party. This is really a great thing to make for guests, though, because it's pretty to look at, tasty to eat, and easy to make!