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Pan-Roasted Salmon with Cherry Tomatoes

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 4 servings.
It sounds basic, but the tomato sauce is so awesome. If you have it, use white wine instead of chicken broth. I like to serve my salmon with asparagus—roast it alongside the fish. —Swati Sharan, Horseheads, New York

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

Directions

  • 1. 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. 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. 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.

Nutrition Facts

1 fillet with 2 tablespoons tomato mixture: 343 calories, 23g fat (4g saturated fat), 85mg cholesterol, 556mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 30g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 fat, 1 vegetable.

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