Roasted Curry Salmon with Tomatoes

For some reason I was compelled to buy grape tomatoes at TJ’s last night.

There were so many, they must have just gotten a shipment in. I don’t even know what they taste like, honestly. I was gonna put them in my scrambled eggs…

and then I found this recipe. It was meant to be, right?

There are so many ways to cook salmon, that’s why I love it so much. You can have a completely different meal using the same fish and it’s so quick and easy to make. Prepare, pop it in the oven and then go do laundry, hop in the shower, check PCF’s blog, read an article about the paleo diet, whatever. So… pick some grape tomatoes up from TJ’s and try this recipe out, I’m sure it’s delish!

Roasted Curry Salmon with Tomatoes

  • 1 pint grape tomatoes
  • 1 tablespoon olive oil
  • kosher salt and black pepper
  • 1 1 1/2-pound skinless salmon fillet
  • 2 teaspoons curry powder
  • 1/4 cup torn fresh basil

    • Heat oven to 400º F. 
    Meanwhile, on a rimmed baking sheet, toss the tomatoes, oil, and ¼ teaspoon each salt and pepper.
    Nestle the salmon among the tomatoes. Season with the curry powder, ½ teaspoon salt, and ¼ teaspoon pepper. Roast until opaque throughout, 15 to 18 minutes.
    Sprinkle with the basil and serve!

     

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