Salmon with Roasted Cherry Tomatoes

It was salmon time again. And off I set to find a recipe. Well actually I already had a new one we wanted to try from Giada... but I had some red cherry tomatoes from our CSA in the fridge that had no plans to be eaten yet. Poor things. Then I found this recipe with assistance from Google. Here's the link to the recipe which is originally from Cooking Light.

In the past Patrick and I have had a little trouble getting the finish of the salmon just right. Well this recipe (10 minutes at 400F basically) was perfect.

2 cups cherry tomatoes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
Cooking spray
2 (6-ounce) salmon fillets (about 1 inch thick)
2 tablespoons fresh lemon juice

Preheat oven to 400°.
Combine first 6 ingredients in a jelly roll pan coated with cooking spray; toss to coat tomatoes.* Bake at 400° for 15 minutes. Add fish to pan. Bake an additional 10 minutes or until fish flakes easily when tested with a fork. Serve the tomato mixture over fish. Drizzle with lemon juice.

*I'm not a big fan of tossing around tomatoes on a pan because they seem to go all over the kitchen floor as well. Therefore I combined the first 6 ingredients in a small bowl then hand-tossed the tomatoes. Once the tomatoes were on the pan I took the remnants of the oil mixture and rubbed it into the salmon.

Served with atop couscous and with a fun brussel sprout saute. Unfortunately I must not take any credit for those; it goes to Trader Joe's.

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