Roasted Salmon with Cherry Tomato Sauce

I've shared this before, but I can be super picky about tomatoes. I really only like the sweet little varieties or perfectly ripe heirlooms, but there have been so many great offerings at our farmer’s market lately that they’ve made my way into nearly every recipe this summer. My newest obsession is to lightly cook cherry tomatoes with garlic and herbs and then spoon the mixture on top of everything – bread, pasta, frittatas. It’s a great thing to keep in the fridge and adds a quick flavor boost to anything, like this simple roasted salmon. Confession: in an effort to get the skin extra crispy I even overcooked the fish (recipe has been adjusted so this won't happen to you), but the tomato sauce totally hid my mistake and made the whole dish taste delicious.

Roasted Salmon with Cherry Tomato Sauce:

For Sauce

• Add 2 tbsp. olive oil and 3 cloves of minced garlic to a small pan and bring to medium-low heat.
• Once garlic is fragrant, add in 1 pt. cherry tomatoes* and season with salt and pepper.
• Cook for 15-20 minutes, or until tomatoes have softened and released some of their juice but still can hold their shape.
• Turn off the heat and stir in 1 tbsp. minced fresh parsley.**

For Fish

• Meanwhile, heat 1 tbsp. canola oil in a large skillet over high heat.
• Season two 6 oz. salmon fillets with salt and pepper and add them skin-side down to the pan.
• Cook for 4-5 minutes, then flip and cook for another 4 minutes, or until just cooked through.
• Divide salmon onto plates and top with tomatoes.

Serves two

*I like to use different colors and shapes.

**Basil or thyme would be a great substitute.