Salmon with Roasted Cherry Tomatoes

Salmon with Roasted Cherry Tomatoes Randy Mayor; Jan Gautro


  • 2 cups cherry tomatoes
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 teaspoon 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


  1. Preheat oven to 400°.

  2. 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.

    "It isn't necessary to season the salmon itself, as the tomatoes, thyme, and garlic create such a flavorful sauce. Serve with rice or couscous." -CL Reader Add a side of whole-grain rice or couscous to complete this dish. Salmon packs a lot of lean protein, which aids in muscle repair.
  • Yield: 2 servings (serving size: 1 fillet and 1/2 cup tomato mixture)

Nutritional Information

Calories per serving: 265
Caloriesfromfat per serving: 43%
Fat per serving: 12.6g
Saturated fat per serving: 2.7g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 2.8g
Protein per serving: 28.7g
Carbohydrate per serving: 9.6g
Fiber per serving: 1.8g
Cholesterol per serving: 65mg
Iron per serving: 1.2mg
Sodium per serving: 368mg
Calcium per serving: 37mg