Foil Packet Salmon with Cherry Tomatoes, Basil, and Capers

• Preheat the oven to 450 degrees. In a medium bowl, combine the tomatoes, capers with a little of their liquid, basil, and oil.
• Lay a big piece of heavy-duty aluminum foil on a baking sheet, and put the salmon in the middle. Fold up the sides of the foil, and pour the tomato mixture evenly over the salmon. Season it with the salt and pepper. Wrap the foil into a packet around the fish and sauce, folding and sealing the edges, and put the packet on the baking sheet.
• Bake the fish for 25 minutes. Remove it from the oven and open the packet immediately (and carefully) so the fish stops cooking. Serve it immediately or refrigerate it for up to 24 hours.

Slow Cooker Directions

• Cut the salmon into pieces that will fit into the slow cooker, if needed. Place each piece of salmon on a piece of aluminum foil large enough to fold into a packet. In a medium bowl, combine the tomatoes, capers with a little of their liquid, basil, and oil, and pour that evenly over each piece of fish, and then season with salt and pepper. Fold and seal each packet and place the packets in the slow cooker, layering as needed. Cook on low for 6 - 8 hours or on high for 3 - 4 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)