I’ve been wanting to make this recipe for awhile now. It’s in an issue of Real Simple, easy, delicious meals. (The link goes to a more current issue, I believe…mine is dated January of 2010.) Well, last night was the night, and I decided to give this one a try. I must say, it was both easy, and delicious. Really, really good. I can imagine it would be even better if you live somewhere where you can catch fresh salmon yourself. Mine was from the grocery store, and it was still very good. If you were to make it later in the summer, you’d get better tomatoes, though the salmon wouldn’t be as fresh. I used campari tomatoes, because they’re sweeter, and most of the tomatoes are mushy this time of year. They were delicious. We had it with sauteed spinach and rice as sides. Give it a try.
Garlicky Broiled Salmon and Tomatoes
- 4 6-ounce pieces skinless salmon fillet
- 4 medium tomatoes, halved
- 2 tablespoons olive oil
- kosher salt and black pepper
- 1/2 teaspoon paprika
- 8 sprigs fresh thyme
- 4 cloves garlic, sliced
- Heat broiler. Place salmon and tomatoes, cut-side up, in a broiler-proof roasting pan or on a rimmed baking sheet.
- Drizzle with oil and season with ¾ teaspoon salt and ¼ teaspoon pepper. Sprinkle salmon with paprika. Scatter thyme and garlic over the top.
- Broil until salmon is opaque throughout and tomatoes are tender, 8 to 10 minutes.