Salmon with Roasted Cherry Tomatoes

Salmon with Roasted Cherry TomatoesRecipe
Randy Mayor; Jan Gautro
"It isn't necessary to season the salmon itself, as the tomatoes, thyme, and garlic create such a flavorful sauce. Serve with rice or couscous." -CL Reader


2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 265
Caloriesfromfat 43 %
Fat 12.6 g
Satfat 2.7 g
Monofat 6 g
Polyfat 2.8 g
Protein 28.7 g
Carbohydrate 9.6 g
Fiber 1.8 g
Cholesterol 65 mg
Iron 1.2 mg
Sodium 368 mg
Calcium 37 mg


2 cups cherry tomatoes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
Cooking spray
2 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lemon juice


Preheat oven to 400°.

Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes. Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.