Makes 3-4 Servings

1.25 lbs of salmon cut into individual portions

¼ tspn salt

¼ tspn pepper

2 tb olive oil divided

1 pint of cherry tomatoes cut in half

2 garlic cloves minced

10 inch oven safe sauté pan

8 inch non-stick sauté pan

Aluminum foil


Prep time: 10 minutes  |  Cook time: 15 minutes

Preheat oven to 400 degrees.  In a 10-inch stainless steel or non-stick oven safe sauté pan preheat 1 tb of olive oil over medium heat. Once olive oil is hot, place the salmon pieces skin side up and brown for 4 minutes. Turn over and brown for another 2 minutes. Salt and pepper gently and put on the middle rack of the oven. Roast for 9 minutes.

Meanwhile the salmon is roasting. In an 8-inch non-stick sauté pan preheat the remaining 1 tb of olive oil over medium heat. Add the cherry tomatoes and toss to cover with olive oil. Sauté for 4-5 minutes until tomatoes start to give up their juice and soften. Once softened salt with ¼ tspn salt and add the garlic. Toss again and sauté for another 2 minutes. Take off heat and reserve for later.

Take out of the oven and cover with aluminum foil for 5 minutes. Place 1 portion in the middle of the plate and add the sautéed tomatoes on top.

Serve with your favorite salad or roasted asparagus and enjoy!

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