Salmon with Roasted Cherry Tomatoes

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

Yield: 2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 265
  • Calories from fat: 43%
  • Fat: 12.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2.8g
  • Protein: 28.7g
  • Carbohydrate: 9.6g
  • Fiber: 1.8g
  • Cholesterol: 65mg
  • Iron: 1.2mg
  • Sodium: 368mg
  • Calcium: 37mg

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

Preparation

  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.
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