ROASTED SALMON & TOMATOES WITH GARLIC & OLIVES
Keep the mess to minimum with this easy sheet-pan dinner.
MAKES 4 SERVING/ TOTAL TIME 35 MINUTES
1 pint cherry tomatoes, halved
¼ cup Kalamata olives, quartered
2 tablespoons extra-virgin olive oil, divided
4 teaspoons minced garlic
1 tablespoon chopped fresh thyme
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 ¼ pounds salmon fillet, cut into 4 portions
Preheat oven to 400 degrees F.
Stir tomatoes, olives, 1 tablespoon oil, garlic, thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread the mixture on half of a large rimmed sheet pan. Brush the remaining 1 tablespoon oil all over the salmon pieces; sprinkle with the remaining 1/4 teaspoon each salt and pepper. Place on the empty side of the sheet pan. Bake until the tomatoes have broken down and the salmon is just cooked through, 12 to 15 minutes. Serve the tomato mixture atop the salmon.
2.2g saturated fat,