Flaky salmon and burst cherry tomatoes sizzle along together in a single pan. You could add crusty bread or pasta, or you could keep it sweet and simple.
Makes 3 servings
10 minutes active
20 minutes total
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Wild salmon (see note below)
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Remove any tops from the cherry tomatoes. Smash and peel 5 or 6 cloves of garlic.
Pile the cherry tomatoes, garlic, and a few sprigs of thyme on half of the prepared pan. Drizzle with 1 tablespoon olive oil, season with salt, and toss to coat. Transfer the pan to the oven and roast until the tomatoes are just starting to burst, 8 to 10 minutes.
When the tomatoes are almost ready, drizzle the salmon with 2 tablespoons olive oil and season with salt and pepper on both sides. Place the salmon, skin-side down, on the other half of the pan. Return the pan to the oven and roast until the tomatoes are blistered and the salmon flakes easily when pierced with a fork but is still pink at the center, 8 to 10 minutes, depending on the thickness of the salmon.
Transfer the salmon to plates, and spoon the cherry tomatoes and their juices over. Grind with pepper and serve warm.