I took a few liberties with this recipe, as I don't have fresh herbs, but it turned out great! The original recipe also called for thyme instead of rosemary, but I thought with the tomatoes, I would go a little more Italian than the recipe said, but I suppose that's why this is my recipe instead of the original!
|Rosemary Roasted Salmon and Tomatoes|
Rosemary Roasted Salmon and Tomatoes
1/2 pint grape tomatoes
1 tsp. dried rosemary
1 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 (6 oz.) salmon filets, no skin
Preheat oven to 425. Line a rimmed baking dish with foil.
Toss tomatoes, 1/2 tsp. rosemary, olive oil, and 1/8 tsp. salt and pepper on baking pan. Roast 10 minutes.
Remove from oven. Push tomatoes to one side. Add salmon. Sprinkle with remaining salt, pepper, and rosemary. Roast 10 minutes, or until salmon is cooked through.
To serve, spoon tomatoes over salmon.
Recipe adapted from The Woman's Day Everyday Cookbook