Baked Salmon with Cherry Tomatoes
I always seem to have a hard time baking salmon so it doesn’t come out dry. Does that ever happen to you?
Well, this recipe, adapted from a Martha Stewart one, is the absolute best salmon I’ve ever had. Seriously! The salmon came out moist and perfect. Moist and perfect baked salmon ~ what more could I ask for?
This paleo Baked Salmon with Cherry Tomatoes was also a welcome addition to my recipes as I had purchased a large container of cherry tomatoes from Costco (a warehouse store) and needed to use some up. It was a fantastic way to use up a large amount of extra cherry tomatoes.
Cherry Tomatoes
It always helps when a recipe has garlic too. Eh? The original recipe called for one garlic clove. Can you believe that? Only one. But not for me! I crushed three garlic cloves in with the halved tomatoes that included cherry tomatoes, garlic, 1 tablespoon of olive oil and dried basil.
This mixture will be baked in the oven for approximately 10-15 minutes.
Baked Cherry Tomatoes
I use a convection oven at home and it cooks a lot faster than a normal oven. In this case, it was a total of 10 minutes less from the original recipe.
I served this meal with a salad, steamed carrots and half of an avocado. It was delicious and filling.
So ~ are you ready to see this scrumptious baked salmon recipe? Enjoy!
Ingredients
- 1 tablespoon extra-virgin olive oil
- Cherry tomatoes, halved
- 3 cloves garlic, smashed
- 1 teaspoon dried basil
- Salt and ground pepper
- 2 skin-on wild-salmon fillets
Instructions
- Preheat the convection oven to 350 degrees.
- In a small casserole dish, add the oil, tomatoes, garlic and basil then toss together.
- Sprinkle with salt and pepper and toss again.
- Bake the tomato mixture for 10 minutes then remove it from the oven.
- Lower the oven heat to 275 degrees.
- Season the salmon with salt and pepper.
- Add the salmon, skin-side down, to the casserole dish with the tomatoes.
- Take a little bit of the juice and tomatoes and spread it over the salmon.
- Bake the salmon for 15 minutes (a thermometer inserted in the salmon fillets should read 120 degrees when it's cooked thoroughly).
- Note: If not using a convection oven, add 5 minutes to the times listed above.
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