As I’m sure you’ve noticed, I’ve been on a fish kick lately. It keeps my stomach happy and I’m loving how light and flavorful it can be.
This recipe discovery comes from Real Simple magazine, and is absolutely one of the simplest recipes in existence, yet so very very delicious.
So without further ado…
Garlicky Broiled Salmon and Tomatoes
- 4 6-ounce pieces skinless salmon fillet
- 4 medium tomatoes, cut in half
- 1/2 tsp paprika
- 2 tbsp olive oil
- kosher salt and pepper
- 8 springs fresh thyme
- 4 cloves garlic, sliced
Heat broiler. Place the salmon and tomatoes, cut-side up, in a broilerproof roasting pan or on a rimmed baking sheet. Sprinkle the salmon with the paprika.
Drizzle the salmon and tomatoes with the oil and season with 3/4 tsp salt and 1/4 tsp pepper. Scatter the thyme and garlic over the top.
Broil until the salmon is opaque throughout and the tomatoes are tender, 8 to 10 minutes.
Isn’t it lovely? Well, in hindsight it would probably be better to garnish it with more fresh thyme since the thyme gets pretty crispy, but I still think it’s very lovely.
Tricks of the Trade:
- Fish doesn’t reheat well, so if there are just two of you, definitely half the recipe.
- I used a large fillet instead of several small, which is fine, but you need to at least double the cooking time. Better to use the small fillets as recommended.
- It’s okay to use salmon with skin on it – once it’s cooked the fish will just slip right off.
- I used minced garlic because my whole cloves had gone bad and it was just as delicious.
- Serves 4. Goes wonderfully with a crusty bread or rice.