Rosemary Salmon with Cherry Tomatoes
A simple yet elegant sheet-pan dinner: salmon fillets roasted with sweet cherry tomatoes and fresh rosemary, finished with a bright lemon-olive oil sauce. Perfect for a weeknight that feels special.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 34g
Ingredients
- 4 6 oz each salmon fillets
- 2 cups cherry tomatoes
- 2 sprigs fresh rosemary
- 3 tbsp olive oil
- 1 whole lemon
- 2 cloves garlic
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, mix 3 tbsp olive oil, zest and juice of 1 lemon, 2 minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper.
- 3
Place 4 salmon fillets on the prepared sheet. Pour half the oil mixture over the salmon, rubbing to coat.
- 4
Scatter 2 cups cherry tomatoes around the salmon. Tuck 2 rosemary sprigs among the tomatoes.
- 5
Roast for 12-15 minutes, until salmon flakes easily with a fork and tomatoes are blistered.
- 6
Drizzle remaining oil mixture over the roasted salmon and tomatoes. Serve hot, with extra lemon wedges if desired.
Tools you’ll need
- baking sheet
- parchment paper
- small bowl
- citrus juicer or reamer
- chef's knife
- cutting board
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