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One-Pan Garlic Herb Salmon with Roasted Cherry Tomatoes

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Total Time 20 minutes
Servings: 1
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 salmon fillet about 180g, fresh or thawed from frozen
  • 1 cup cherry tomatoes
  • 2 garlic cloves minced
  • 1 tbsp olive oil divided
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • Juice of half a lemon
  • Salt and pepper to taste
  • Optional: fresh basil or parsley to finish and a lemon slice on top during roasting

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. 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.
  3. Pat the salmon fillet dry with a paper towel and place it on the other side of the baking sheet.
  4. 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.
  5. Season the salmon with salt and pepper. Place a lemon slice on top if using.
  6. Roast for 14–16 minutes until the salmon flakes easily with a fork and the cherry tomatoes are blistered and beginning to burst.
  7. Remove from the oven and squeeze fresh lemon juice over the salmon immediately.
  8. Plate the salmon with the burst roasted tomatoes spooned alongside and over the top.
  9. 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.