Roasted Tomato Baked Salmon
This salmon is seasoned with cayenne, paprika, and cracker black pepper and topped with roasted tomatoes, garlic, and herbs. It is best served with a glass of Stemmari Grillo!
Servings 4 servings
- 1 cup cherry tomatoes cut in half
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- salt to taste
- pepper to taste
- 4 4-ounce salmon filets
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- fresh cracked black pepper as needed
Preheat your oven to 450 degrees (F). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
In a medium bowl combine all of the ingredients and mix until tomatoes are fully coated.
Pour the tomatoes on the prepared pan and bake for 15 minutes or until the tomatoes are very soft.
Remove from the oven.
Lower the temperature of your oven to 425 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
Place the salmon on the prepared pan. Sprinkle the paprika and cayenne over the salmon.
Add your desired amount of fresh cracked black pepper on top.
Place in the oven and bake for 10-15 minutes. 10 minutes for a more rare salmon, and 15 for it to be cooked through.
Remove from the oven and top with roasted tomatoes. Serve immediately.
Serving: 1salmon fillet | Calories: 229kcal | Carbohydrates: 4g | Protein: 22.8g | Fat: 14.4g | Saturated Fat: 2.1g | Cholesterol: 50mg | Sodium: 54mg | Potassium: 586mg | Fiber: 1.5g | Sugar: 1.3g | Calcium: 74mg | Iron: 2mg