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Salmon with Roasted Cherry Tomatoes

Randy Mayor; Jan Gautro
Yield 2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)
"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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.