The weather in St. Louis is warming up and, although it is May and not August, I am starting to crave tomatoes! I surrendered to my tomato temptation and busted out one of our standard, easy, weeknight favorites… baked salmon with roasted cherry tomatoes. This is a super simple, healthy, and delicious dinner (and the leftovers make an amazing lunch)!
Confession of a Wannabe Foodie… I take the leftover rice, tomatoes, and salmon and mash them together in one bowl… delicious!
Salmon with Roasted Cherry Tomatoes
2 pints cherry tomatoes
2 teaspoons olive oil
3 cloves minced garlic
Handful of Chopped Basil
Salt & Pepper to Taste
2 Salmon Fillets
Preheat oven to 400 degrees.
Toss the cherry tomatoes in an 8×8 in pan, toss with olive oil, minced garlic, salt, pepper, and chopped basil.
Bake for 15 minutes.
Stir the roasting tomatoes, place the salmon on top, and season the fish with salt and pepper.
Bake for an additional 10 minutes or until the fish is flaky.
Squeeze the lemon over the fish and serve with the roasted tomatoes and brown rice.