Photo: Hector M. Sanchez; Styling: Sara Quessenberry
- 4 6-ounce pieces skinless salmon fillet
- 4 medium tomatoes, cut in half
- 1/2 teaspoon paprika, preferably hot
- 2 tablespoons olive oil
- Kosher salt and pepper
- 8 sprigs fresh thyme
- 4 cloves garlic, sliced
Other: 5 Minutes
- Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika.
Drizzle the salmon and tomatoes with the oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Scatter the thyme and garlic over the top.
Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.