Monday, February 24, 2014

Rosemary Roasted Salmon and Tomatoes

Today I splurged and cooked salmon, it was very fancy... though when I told the kids at school, they told me in fact, that I was not fancy because they had salmon all the time; such is the problem with working at a private school.  Alas, my fancy meal was delicious!   I bought salmon filets without skin, which is probably the best way for this recipe.  If you do have skin-on filets, either take it off or you should quickly crisp up the skin in a frying pan before putting it in the oven.  (No one wants flabby skin.)
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