When I am not grilling salmon, this is the recipe I turn to the most. I love the color combination of the bright red burst tomatoes and the pink/orange color of the salmon. The combination of flavors and textures makes this a dish you want to eat slowly so you can savor every mouthful. You can skin the salmon before you cook it, but it peels off very easily afterward.
The recipe serves two, but you can easily double or triple it.
Ingredients:
- 2 cups cherry tomatoes
- 1 1/2 teaspoon chopped fresh thyme or 3/4 teaspoon dried thyme
- 1 teaspoon olive oil
- ¼ teaspoon salt
- 1/4 teaspoon black pepper
- 3 garlic cloves minced
- Cooking spray
- 2 6-ounce salmon fillets 1 inch thick
- 2 tablespoons fresh lemon juice
Directions:
- Preheat oven to 400 degrees
- Combine all ingredients through garlic in a non-stick pan or use cooking spray or non-stick foil
- Roast at 400 degrees for 15 minutes
- Raise heat to 450 degrees
- Add fish to the pan
- Put some of the tomato mixtures on top of the salmon
- Roast for an additional 10-15 minutes until fish flakes easily when tested with a fork, or when internal temperature registers 140 degrees
- Drizzle with the lemon juice
- Serve with the rest of the tomato mixture over the salmon
