¾ pound cut of wild salmon, halved
3 cloves garlic roughly chopped
1 tsp sprig rosemary minced
1 tbsp dill chopped
2 tbsp Columela Extra Virgin Olive Oil
salt and pepper
6oz heirloom cherry tomatoes, halved
¼ cup microgreens for garnishing
Preheat the oven to 400 degrees F.
Line a roasting pan with If You Care Parchment Paper.
Place the garlic in a pile in the center, then top with olive oil. Place the two pieces of salmon on top of the garlic and olive oil and top with herbs, salt and pepper. Then scatter the halved tomatoes around and on top of the salmon.
Carefully fold the Parchment Paper lengthwise on top of the salmon, then twist the open ends closed and fold them upwards. Place the pan in the oven and roast for about 30 minutes.
Remove the pan and carefully open the parchment to let the steam out and place each piece of salmon on separate plates. Pour the broth from the parchment onto the salmon and top with the roasted cherry tomatoes, top with microgreens, then serve and enjoy!