Delicious and Easy!: Salmon with Roasted Cherry Tomatoes

When I first moved to New York City, I subscribed to several cooking magazines in search of easy-to-make, inexpensive and healty dinner recipes. This Salmon and Roasted Cherry Tomatoe recipe I found in the "reader recipes" section of Cooking Light (April 2004) is one of the best that I found. Here are some helpful tips before you get started:
~I prefer using fresh Salmon - it might be a few dollars more a pound, but it tastes so much better than the farm-raised kind.
~I would buy the thinnest filets you can find- otherwise, you'll have to leave the dish in the oven so the middle cooks through, and this can dry the fish out.
~You don't have to season the fish itself, since the tomatoes will be fully coated with the herbs after you toss them.
~Serve the salmon on top of some cous-cous or rice pilaf, add a green vegetable like broccoli rabe or spinach, and you've got the perfect meal!

INGREDIENTS
2 cups cherry tomatoes
1 1/2 teaspoons chopped fresh thyme
1 teaspoon extra virgin 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

DIRECTIONS

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

YIELD: 2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)