|2 large plum tomatoes|
|seeded and diced|
|2 tablespoons thinly sliced fresh basil leaves|
|2 tablespoons finely chopped shallot|
|2 teaspoons minced garlic|
|2 teaspoons extra virgin olive oil|
|1 teaspoon lemon juice|
|Dash of cayenne pepper|
|1/4 teaspoon salt|
|1 cup loosely packed spinach leaves|
|2 6-ounce wild salmon fillets skinned|
Preheat oven to 375ºF
Place half of the spinach leaves in center of the foil. Lay one piece of salmon on top of the spinach.
Spoon half of tomato mixture over fish. Fold foil over and seal edges securely. Repeat. Bake packets for 20 to 30 minutes, or until the fish is opaque in the center.