One-Pan Garlic Herb Salmon with Roasted Cherry Tomatoes — 42g Protein, Under $5
Salmon is the protein that makes a weeknight dinner feel intentional, and this one-pan version keeps everything as simple as possible without sacrificing any of the result. A salmon fillet roasted alongside cherry tomatoes that burst and caramelise into a light natural sauce, finished with garlic, fresh herbs, and lemon. The whole thing roasts on one sheet pan in fifteen minutes. The tomatoes do something remarkable in the oven — they concentrate and deepen into something almost jammy, which makes the salmon taste like it was served with a proper restaurant sauce. One pan, minimal cleanup, 42 grams of protein, under five dollars. This is the dinner that proves healthy cooking does not have to be complicated.
Ingredients
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the cherry tomatoes on one side of the baking sheet. Drizzle with half the olive oil, season with salt and pepper, and toss to coat.
- Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.
- In a small bowl, mix the remaining olive oil with the minced garlic, oregano, and parsley. Spoon this mixture over the top of the salmon, spreading it evenly.
- Season the salmon with salt and pepper. Place a lemon slice on top if using.
- Roast for 14–16 minutes until the salmon flakes easily with a fork and the cherry tomatoes are blistered and beginning to burst.
- Remove from the oven and squeeze fresh lemon juice over the salmon immediately.
- Plate the salmon with the burst roasted tomatoes spooned alongside and over the top.
- Scatter fresh basil or parsley over everything and serve immediately.
Notes
Frozen salmon fillets are nutritionally identical to fresh and consistently cost significantly less — always check the freezer section before buying fresh from the fish counter. Thaw overnight in the fridge or under cold running water for ten minutes. Cherry tomatoes roasted at high heat concentrate their natural sugars and become almost sauce-like, adding flavour and visual impact at almost no cost. Buying them in a larger punnet rather than a small plastic box brings the per-serving cost down considerably.
