Ina Garten’s Salmon with Melting Cherry Tomatoes
Elegant baked salmon with melting cherry tomatoes, olive oil, garlic, and fresh herbs.
Ingredients
- 4 salmon fillets 6–8 ounces each, skin on
- 2 cups cherry tomatoes
- ¼ cup olive oil
- 3 garlic cloves thinly sliced
- 2 teaspoons fresh thyme or oregano
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes optional
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F.
- In a baking dish, combine cherry tomatoes, olive oil, garlic, thyme, salt, black pepper, and red pepper flakes. Toss gently to coat.
- Roast tomatoes for 10–15 minutes until softened and beginning to release juices.
- Remove dish from oven and nestle salmon fillets skin-side down into the tomatoes. Spoon tomato mixture over the salmon.
- Return to oven and bake for 10–15 minutes, depending on thickness, until salmon flakes easily.
- Remove from oven and garnish with fresh basil or parsley before serving.
Notes
Use high-quality salmon and ripe tomatoes for best flavor.
Do not overcook the salmon; it should remain moist and tender.
Serve immediately for best texture.
Do not overcook the salmon; it should remain moist and tender.
Serve immediately for best texture.