There’s something undeniably comforting about a perfectly roasted piece of salmon, especially when it’s paired with sweet, blistered cherry tomatoes and fragrant herbs like rosemary and thyme. This dish brings together rustic charm and elevated flavors in a way that’s both nourishing and beautiful to serve.
Packed with omega-3s, antioxidants, and heart-healthy fats, it’s as good for your body as it is for your taste buds. Simple, clean, and ready in under 30 minutes — it’s the perfect balance of delicious and nutritious.
Ingredients
- 2 salmon fillets about 6 oz each, skin removed
- 1 pint cherry tomatoes red or mixed colors
- 2 tbsp olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 garlic clove minced (optional)
- sea salt to taste
- freshly cracked black pepper
- mixed peppercorns optional, for garnish
- lemon wedges for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Pat the salmon fillets dry. Season both sides with salt and freshly cracked black pepper.
- Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 2 minutes per side, to get some color.
- Add Tomatoes and Herbs: Add the cherry tomatoes around the salmon in the skillet. Scatter rosemary and thyme sprigs over and around the fish. Drizzle the remaining 1 tablespoon of olive oil over everything.
- Transfer the skillet to the oven and roast for 10–12 minutes, or until the salmon flakes easily with a fork and the tomatoes are blistered and soft.
- Garnish with extra thyme or rosemary if desired. Add a few crushed peppercorns for visual pop and a hint of spice. Serve with lemon wedges on the side for a zesty finish.
Notes
Pair with a light couscous or quinoa salad, roasted potatoes, or a bed of arugula dressed with lemon vinaigrette.
If you’re serving more than 2 people, you can easily scale it up—just allow one 6 oz salmon fillet per person and increase the tomatoes, herbs, and olive oil accordingly.
Tried this recipe?Let us know how it was!
