Name: Pan-Roasted Salmon with Cherry Tomatoes
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 cups cherry tomatoes, halved -; 1 tablespoon olive oil -; 1/4 teaspoon kosher salt -; 1/4 teaspoon pepper -; Salmon: -; 4 salmon fillets (6 ounces each) -; 1/2 teaspoon kosher salt -; 1/4 teaspoon pepper -; 1 tablespoon olive oil -; 2 garlic cloves, minced -; 3/4 cup reduced-sodium chicken broth -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Roasted Salmon with Cherry Tomatoes

1. 2 cups cherry tomatoes, halved -

2. 1 tablespoon olive oil -

3. 1/4 teaspoon kosher salt -

4. 1/4 teaspoon pepper -

5. Salmon: -

6. 4 salmon fillets (6 ounces each) -

7. 1/2 teaspoon kosher salt -

8. 1/4 teaspoon pepper -

9. 1 tablespoon olive oil -

10. 2 garlic cloves, minced -

11. 3/4 cup reduced-sodium chicken broth -

How to cook deliciously - Pan-Roasted Salmon with Cherry Tomatoes

1. Stage

Preheat oven to 425°. Place tomatoes in a foil-lined 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. Roast until tomatoes are softened, 10-15 minutes, stirring occasionally.

2. Stage

Meanwhile, sprinkle fillets with salt and pepper. In a large cast-iron or other ovenproof skillet, heat oil over medium-high heat. Add fillets; cook 3 minutes on each side. Remove from pan.

3. Stage

Add garlic to pan; cook and stir 1 minute. Add broth, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half, 1-2 minutes. Stir in roasted tomatoes; return salmon to pan. Bake until fish just begins to flake easily with a fork, 5-7 minutes.