Salmon with Roasted Tomatoes
Prep time
Cook time
Total time
This is a recipe that comes together very quickly and really does not need a recipe. One pan contains the dish. I serve this on top of a handful of baby arugula that I have piled into the center of the dinner plate. The hot salmon wilts it a bit. Top with the warm tomatoes.
  • Four, 4 ounce slices Salmon - one per person. You can make this dish for one or for twelve. All sides of salmon are about the same size so it makes it simple
  • One clamshell container of grape or cherry tomatoes
  • One orange
  • 1 teaspoon smoked paprika
  • ½ teaspoon kosher or sea salt - cooks use this because the larger flakes are easier to sprinkle and taste better
  • lots of freshly ground black pepper
  • 1 tablespoon olive oil
  • One clamshell container of grape or cherry tomatoes
  • Fresh thyme - I have a pot of herbs in my kitchen so I add a little fresh thyme
  1. Preheat oven to 400 degrees. Must use a hot oven.
  2. Place a sheet of parchment paper on your baking sheet. This makes cleanup easy and food will not stick. Better than foil!
  3. Arrange your salmon on the parchment.
  4. Grate about a teaspoon (a pile the size of three almonds) of the deep orange colored zest of the orange into a small bowl. Add the paprika, salt, pepper, and olive oil. Blend into a bright paste.
  5. Smear a little of the paste to coat the top of each piece of salmon.
  6. Add the tomatoes to the bowl and toss so they are coating with your marinade then spoon them onto the sheet tray so they are all around your salmon. Use a rubber spatula to get all that good marinade onto your food!
  7. Pop into oven and roast for ten minutes. Remove salmon to serving plate and top with the softened tomatoes and a little of the pan juices.