Active: 5 minutes
Total: 27 minutes
Serves 4.
1 pint grape tomatoes
1 1/2 T chopped fresh thyme, divided
4 salmon steaks or fillets (6 to 8 oz each)
2 t olive oil
1/4 t salt, divided
1/4 t pepper, divided
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Heat oven to 425 degrees. Line a rimmed baking pan with nonstick foil.
Toss tomatoes, 1 T of the thyme, olive oil, and 1/8 t each salt and pepper on baking pan. Roast 10 minutes.
Remove from oven. Push tomato mixture to one side of pan. Add salmon to other side. Sprinkle salmon with remaining salt, pepper and thyme. Roast 10 minutes or until salmon is just cooked through and tomatoes are tender.
To serve, spoon tomatoes and juices over salmon.
Variations: Add some minced garlic to the tomato mixture. Try with swordfish steaks or cod fillets.
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